1 bunch roasted beets, thinly sliced into rounds
4 Yukon Gold potatoes or other yellow potatoes, peeled
2 ounces goat cheese
1 tablespoon + 2 teaspoons olive oil, divided
½ teaspoon chopped rosemary
1 tablespoon balsamic vinegar
1 teaspoon Gluten Free Dijon mustard
black pepper, to taste
salt, to taste
Preheat oven to 425 degrees
Slice the potatoes and shallots into thin rounds. Seperatly, toss with olive oil, salt and pepper. Roast in separate pans: potatoes for approx. 20 minutes, shallots about 10 minutes. Pototaoes & shallots should be tender, not crisp.
In a medium-sized bowl, prepare the cheese filling by mixing together goat cheese, 2 teaspoons olive oil, rosemary and a dash of black pepper.
To prepare the dressing, whisk together 1 tablespoon olive oil, balsamic vinegar, Dijon mustard and a dash of salt. Set aside & allow flavors to meld together.
Use a ring mold or other guide to layer potatoes, then beets, and follow with cheese mixture. Then add a few of the shallot and a spoonful of the dressing. Finish with another layer of potatoes and beets. Remove ring mold and top with a bit more dressing.