How to Make a Beet & Goat Cheese Grazing Board

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Tired of the same old salad? Elevate your veggies by making yourself a glorified grazing board.

A grazing board is an innovative way to reinvent the traditional salad presentation of placing greens and their counterparts in a bowl tossed with dressing.

This board features a multitude of flavors and textures arranged in an interactive interface. Not only is this grazing board easy to share, but it's also customizable so you can get that perfect bite.

Here's everything you need to know to make your own grazing board:

Include your favorite greens. Your best choice is anything easy to use as a vehicle, like endive heads, romaine or butter lettuce.
Including fermented beets eliminates the need for a tangy vinaigrette because of the natural acidity infused into the beets.
Try fermenting golden beets instead of red for an even sweeter and less earthy finish.
The concept of constructing a grazing board packs up well in a lunch box, potluck or as an on-the-go snack.
The chèvre element can be served either as a whipped goat cheese dip or left in its natural log formation.

Ingredients

For the Whipped Goat Cheese Spread:

1 (10.5 ounce) package chèvre, softened to room temperature
1 cup plain Greek yogurt
1 garlic clove, minced
1/4 teaspoon sea salt
1/4 cup finely chopped parsley

For the Sliced Beet "Carpaccio":

3 large beets, peeled and sliced
3 garlic cloves, sliced
2 tablespoons sea salt
4 thyme sprigs
2 rosemary sprigs
1 tablespoon black peppercorns
2 tablespoons maple syrup
2 cups apple cider vinegar
3 cups water, or enough to cover

For Assembly and Serving:

1 jar fermented baby beets
1 cup walnuts, toasted
2 heads endive
1/2 cup honey
2 oranges, cut into segments
1 package crackers of choice

Directions

For the Whipped Goat Cheese Spread:

Place goat cheese and yogurt in a bowl.
Fold in minced garlic, salt and chopped parsley.
Transfer to bowl and reserve.

For the Sliced Beet "Carpaccio":
Yield: 1/2 gallon jar

Place beets and garlic in large bowl; massage with salt, thyme, rosemary, peppercorns and maple syrup.
Arrange in a sterilized 1/2-gallon glass jar.
Add apple cider vinegar and enough water to cover.
Use fermentation weight, if necessary.
Fasten lid and attach carboy, and ferment at room temperature for 7 days.
Keep refrigerated for extended storage.

For Serving:

Arrange fermented baby beets, toasted walnuts, endive, orange segments, honey and crackers on board.
Serve with whipped goat cheese dip.

Olivia Roszkowski

Chef Olivia Roszkowski () is a native New Yorker who holds a B.A. in Neuroscience & Behavior from Columbia University and an M.A. in Food Studies from NYU. An alum of the Natural Gourmet Institute, Chef Olivia has 14 years of professional kitchen experience. She has been teaching Plant-Based Culinary Arts at ICE since 2013.