Can't Beet Pistachio & Goat Cheese Stackers

• 3 fresh beets, roasted, cooled and peeled
• 4 oz. goat cheese
• 1/2 cup chopped PLANTERS FLAVOR GROVE Pistachios Sea Salt & Black Pepper
• 36 small fresh Italian parsley leaves (about 1/4 cup)
• 2 Tbsp. balsamic vinegar reduction (see Tip)

1. Cut each beet into 24 thin slices.
2. Use cookie cutter to cut each slice into 1-1/4-inch round; discard trimmings.
3. Roll cheese into 6-inch log; coat with nuts.
4. Cut into 36 slices.
5. Arrange half the beet slices in single layer on plate; top each with 1 cheese slice, second beet slice and parsley leaf.
6. Drizzle with balsamic reduction.
7. Insert toothpick in center of each to secure.

fresh beets, goat cheese, salt, parsley, balsamic vinegar

Taken from www.kraftrecipes.com/recipes/cant-beet-pistachio-goat-cheese-stackers-122556.aspx (may not work)