Beet and Goat Cheese Stacks with a Apple Pear Puree

Step 1: Beets ... First, make sure to pick all 4 beets equal in size; so, you get 4 nice slices per beet. Start those first, as they take the longest. This can easily be done the day ahead. Simply cut off most of the greens and wash well. Put the red beets on one sheet of foil and the yellow on another. Drizzle both with olive oil, salt and pepper and fold up the foil to make a little pouch. Roast in a 425 degree oven for approximately 40-50 minutes. Once done (fork tender; or stick a knife in the beet and it should go it and out easily); then, remove from the foil and let cool. At this point, I like to peel the beets by just rubbing off the skin with a paper towel. Then put the whole beet in a plastic bag until I am ready to slice and prepare the salad. Your fingers will get red, so you can use rubber gloves if you want.

Step 2: Apples and Pears ... In a medium sauce pan, add the apples, pears, cinnamon stick, and wine. Bring to a boil and reduce to a simmer, cook until tender and soft, approximately 8-10 minutes. Strain the fruit (reserving a little of the liquid), remove the cinnamon stick, and add the fruit to a blender to puree. Pulse a few times until it resembles a 'gravy like' texture. If it seems a bit thick, add a little of the liquid until you get a 'maple syrup' or 'gravy' consistency; then, refrigerate until ready to use. This is a chilled sauce.

Step 3: Cheese ... Hint: put the cheese in the freezer for 20-30 minutes to firm up; then, use dental floss (not the flavored kind) to cut the cheese in 8 slices. Trust me ... it is way easier than using a knife - and it works. Next, add the chopped walnuts to a small plate and dip each slice of cheese in the walnuts on both sides. Add the slices to a plate lined with parchment paper, wax paper or foil, cover with plastic wrap, and refrigerate until ready to plate. They should be chilled and firm.

Step 4: Building the Salad ... First slice your beets. You will need 8 slices of red beets, 4 slices of yellow; and, the 8 slices of cheese slices dipped in walnuts. On a nice serving plate, add a couple of leafs of red leaf lettuce; then, a drizzle of the apple pear puree on the lettuce, in the center. Next the stack - 1 red beet slice seasoned lightly with salt and pepper (right in the center), then top with a slice of cheese; next, a yellow beet slice also lightly seasoned, another slice of cheese, and finish with the last beet slice lightened seasoned. Drizzle the pear and apple sauce over the top and secure the stack with a small skewer.

Step 5: Note: Season each beet slice very very lightly with salt and pepper. The cheese is salty, but a little pinch is really the only seasoning the salad gets ... but go easy.

Step 6: Serve and ENJOY! as a starter course, side salad, entertaining, holidays, etc. It is just easy for something that looks that fancy but is equally delicious.