Goat Cheese and Herb Filling
- Mince the parsley.
- Measure the ingredients and combine the goat cheese, parsley, thyme, and pepper in a bowl. Transfer the mixture to a pastry bag fitted with a small plain tip or sandwich bag with a small bit of the corner cut off.
Mise en Place
- Peel the beets. Using a mandolin or sharp knife, thinly slice the peeled beets. Slice them as thin as possible.
- If time allows, place the beets in a small sandwich bag in the fridge overnight with 1/4 t salt. This will soften the beets and give them a more noodle-like texture.
Arrange half the beet slices on your work surface. Pipe a small amount of filling (about ½ teaspoon) onto the center of half of the beet slices leaving about 1/5-inch border around the edge.
Place another slice of beet on top and gently press down on the edges.
Garnish with thinly sliced beet greens tossed with a squeeze of lemon juice.