BEETS & GOATS BRUSCHETTA
Recipe byElizabeth Wiegand, author of THE OUTER BANKS COOKBOOK, THE NEW BLUE RIDGE COOKBOOK, and FOOD LOVERS' GUIDE TO NC'S OUTER BANKS, all from Globe Pequot Press.
A lovely spin on the classic combo of roasted beets and goat cheese, this time served on a bruschetta, makes a beautiful holiday appetizer.
3 medium beets, about 2 cups
4 to 6 ounces goat cheese
2 to 3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
½ teaspoon salt or to taste
½ teaspoon freshly ground pepper, or to taste
1 teaspoon finely chopped fresh thyme or rosemary
1 tablespoon finely chopped chives
Chopped parsley for garnish
Bedford County Sheriffs Department had the SWAT unit out issuing search warrants today and will have more information tomorrow.