Mini Cheese Plate with Warm Beet Noodles

Mini Cheese Plate with Warm Beet Noodles
One of the things I look forward to most during the fall time are cheese plate parties. Red wine, cheese and some baked rosemary crostini crackers are on my shopping list for the weekends. During the summer, I definitely enjoy cheese plates, but there’s something about being in the heat and eating cheese that doesn’t work. I guess I like to be cold when I eat my cheeses! 

Mini Cheese Plate with Warm Beet Noodles
Once I live in a house or a larger apartment that has room for a dining table, I’m going to be all about designing and presenting the perfect cheese plate. I like throwing things on the serving board that isn’t typical – even if it’s just the way the crackers are presented or some roasted figs with a special drizzle of honey. I’ve been wanting to post about making an Inspiralized cheese plate for a while and I just can’t wait until the deep fall time or the holidays, so I’m posting up an easy way to jazz up your cheese plates – with beet noodles!

Mini Cheese Plate with Warm Beet Noodles
There’s another reason I’m posting this recipe today: I had leftover cooked beet noodles from yesterday’s post that I wanted to use. Roasted beets are a great addition to your cheese plate because they have an innate warm and sweet flavor, they’re colorful, they’re healthy, they’re easy to serve (they’re not as messy once they’re cooked) and they’re more fun as noodles, rather than cubed and doused in sugar!

This cheese plate can also be served as a dessert, after dinner, with an after-dinner drink (such as my favorite, sambuca.) You can swap in the beet noodles for pear noodles for even more sweetness.

Mini Cheese Plate with Warm Beet Noodles
If you’re not a fan of goat cheese, a creamy brie would work very nicely here. If you’re allergic to nuts, swap in crackers for an added crunch. When you pick your crackers, try to get ones that are baked and have a little hint of flavor, such as a rosemary or sea salt.

Mini Cheese Plate with Warm Beet Noodles
The most important tip to keep in mind while assembling this cheese plate, is to offer your guests the proper serving utensils. When I took these photos, I didn’t get enough pictures of the serving tongs I used for the beet noodles. I love mini serving tongs with a little bit of character, like these and these.

Not only are spiralized veggies ideal for cheese plates, they can be used in this same vein as “mini meals” such as a make-your-own-spaghetti bar or a make-your-own-stir-fry bar. Just provide the cooked noodles!

I mean, can you go wrong with goat cheese, pecans, beets and honey? If you love that combination, then you’ll love this recipe.

What are your best tips for assembling and presenting a cheese plate to guests?

Nutritional Information & Recipe

inspiralized
 

Serves 1

Mini Cheese Plate with Warm Beet Noodles

10 minPrep Time

15 minCook Time

25 minTotal Time

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Ingredients

  • 1 medium beet, peeled, Blade C, noodles trimmed
  • ½ tablespoon extra virgin olive oil
  • salt and pepper, to taste
  • 5oz roll of goat cheese
  • 1/4 cup whole pecans
  • 2 tablespoons honey

Instructions

  1. Preheat the oven to 425 degrees. Place the beet noodles out on a baking sheet and drizzle with the olive oil. Toss to combine and season with salt and pepper. Bake for 7-10 minutes or until softened. Remove from the oven and place in a medium bowl (I used a 6oz ramekin).
  2. Assemble your cheese plate. Place the bowl of beets on one end of the cheese plate, with serving utensils.
  3. Place on the goat cheese with a spreading knife.
  4. Lightly crush the pecans using the back of a knife or spatula. Place them in a small bowl on the cheese board.
  5. Place the honey in a small bowl with a serving spoon and onto the cheese board/plate.
  6. Serve and impress your guests!
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Comments

  1. Oh dear, oh dear! Sorry, but I must totally disagree with you that cheese plates are boring. Certainly here in Scotland thinks so!
    I just usually serve a large selection of cheeses on a large round slate plate. We don’t place them in any order, just scatter them any way you want. We would also place a few grapes and perhaps some small bits is salad leaves, or micro leaves if you can them. We would also serve a few small bowls of chutneys like onion, tomatoes and beetroot. Of course you would need whatever crackers you want. And definately some beutifull fresh bread and some butter. Red wine and particularly port to accompany for me.

  2. my mentor during internship was so fancy when it came to cheese platters – she had great selection of cheeses and paired it with nuts and fine honey..

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