Some friends came over and Sandi/Kevin brought over a wonderful dish. I wish I had a camera…
Take some red and yellow beets, small fist sized or so. Boil until just done. Stop the cooking process with some cold water so the beets don’t get mushy. You want cooked through but still firm. Peel. Cut each into round disks about 1/2" thick. Lay flat on a nice serving dish, alternating red and yellow. Add a teaspoon or slightly more of Boursin Garlic & Herb Cheese in the middle of each disk. Sprinkle with Bellamessa Black Sea Salt and then drizzle with Belazu Balsamic Vinegar. Not only is this a VERY TASTY dish, but it is gorgeous with the red and yellow from the beets, the black from the salt, the white and green from the Boursin and the black from the Belazu Balsamic Vinegar.
YUM!