• 1 bunch beets, trimmed, leaving 1 inch of stems attached
• 1/4 cup extra-virgin olive oil
• 5 ounces chevre, chilled
• 30 fresh sorrel leaves (about 4 by 2 inches), leaves halved lengthwise and center ribs and stems discarded

Preheat oven to 425°F.

Roll chevre into log shape in plastic wrap or waxed paper and chill in freezer until firm.

Wrap beets in foil and roast in middle of oven until tender, 1 1/4 to 1 1/2 hours. When cool enough to handle, peel beets and cut off stems and root ends. Cut beets into 1/4-inch-thick wedges.

Line a tray with plastic wrap and brush plastic wrap with some oil. Cut cheese logs crosswise into 1/4-inch-thick slices with an oiled knife, then halve slices. Arrange cheese slices in 1 layer on tray and brush with some oil, then top each with a slice of beet.

Arrange sorrel leaf halves, veined sides up, on work surface. Put a cheese and beet stack in middle of each leaf half, then wrap sorrel over stack and secure with a pick.