Ingredients
Cracked black pepper to taste
Honey to taste
2 tablespoons chopped toasted walnuts
1 tablespoon finely chopped fresh basil
4 ounces goat cheese, softened at room temperature
3 medium beets, peeled
Kosher salt to taste
Crushed red pepper flakes to taste
Fresh herbs (chives, rosemary, parsley, basil or your favorite) to taste
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil plus more for drizzling
2 cloves garlic, peeled
1½ cups white beans (1-15 oz. can, rinsed and drained)
1-2 slender cucumbers
Step by step
Attach your KitchenAid® Food Processor Attachment to your Professional 600 Series 6 Quart Bowl-Lift Stand Mixer. Using the ExactSlice™ System, select your desired slice thickness by sliding the lever on the outside of the attachment. With the peel on, slice the cucumber into slices.
Puree the remaining ingredients in your KitchenAid® 5-Speed Diamond Blender until smooth. (If you’re running low on time, you can use a high quality prepared hummus or white bean dip.)
To assemble the stacks, add a dollop of the white bean puree to a cucumber slice, top with another slice and more bean puree, and finish with another cucumber slice. Arrange the stacks on a serving platter. Drizzle with oil and garnish with fresh herbs for a beautiful presentation.
For the beet, goat cheese & walnut sandwiches
Mix the goat cheese with the fresh basil. Set aside.
Trim beets to fit the Food Processor Attachment chute (I trimmed mine so they would result in square slices). Slide the slicing level all the way to the left to produce very thin slices.
To assemble the sandwiches, add a small dollop of the goat cheese mixture (about 1 teaspoon) to a beet slice. Top with a second beet slice. Arrange the sandwiches on a serving platter. Drizzle with honey and sprinkle with the walnuts and cracked black pepper.