Wooldridge Creek Vineyard & Winery 2010 Gewürztraminer – Roasted Beet and Goat Cheese Puree

2010 Gewürztraminer – Roasted Beet and Goat Cheese Puree

2010 Gewürztraminer – Fermented in stainless steel to preserve the fresh, crisp character, the 2010 Gewürztraminer has tropical notes of banana and fresh lime followed by a spicy finish. Enjoy now or age up to 3 years.

Roasted Beet and Goat Cheese Puree

3 small red or yellow beets
¼ c olive oil
1 Tbs balsamic vinegar
1 tsp salt
1 tsp pepper
1 bay leaf
8 oz goat cheese
olive oil, as needed
salt & pepper
chives

Roast the beets by placing them in the center of a piece of foil, drizzling with oil, sprinkling with salt and pepper, and the balsamic. Wrap tightly and put in the oven at 375 until beets can be pierced with a knife (depending on size of beets, this can take as long as an hour and a half). Let cool slightly, and peel off the skin with a paper towel.
Cut each beet into ¼ s, and place in the food processor. Add the goat cheese, and blend until smooth, adding olive oil if needed to aid in creating a smooth, fluffy texture. Add salt and pepper to taste.
Scoop the mixture into a piping bag, and pipe stars onto crackers or small pieces of toast. Garnish with chopped chives.