Rainbow Cheese Appetizer

Ingredients:

• 2 bars of goat cheese, 220 g each.
• 1 peeled cooked beetroot (boiled or canned)
• 2 tbsp horseradish, drain the liquid
• 3/4 cup chopped mixed fresh herbs (such as dill, parsley, chives, and/or tarragon)
• 1 small clove of garlic, chopped
• 1.5 tbsp. grated sharp yellow cheddar (about 170 g)
• 1/4 cup chopped pimento peppers
• 1/4 cup cream cheese (about 60 g)
• 2 tablespoons mayonnaise
• 1 green onion
• 2-3 drops of hot sauce
• Crackers, for serving

Preparation:

1. Combine 1 block of goat cheese, beetroot, and horseradish in a food processor and blend until smooth. Transfer to a bowl, season with salt and pepper, cover, and refrigerate.
2. Wipe out the food processor and add the remaining goat cheese block, herbs, and garlic; process until smooth. Transfer to a bowl, season with salt and pepper, cover, and refrigerate.
3. Puree the food processor again and add the cheddar, pimento, cream cheese, mayonnaise, green onions, and hot sauce; process until smooth.
4. Line a 1-quart bowl with plastic wrap, leaving an overhang. Spread the beet and cheese mixture in the bottom of the bowl and press it down gently with plastic wrap to form an even layer. Top with the cheese and herb mixture, then the cheese and pimento mixture, pressing each layer down with plastic wrap to ensure even distribution.
5. Cover with plastic wrap and refrigerate until completely set, at least 1 hour. Unwrap and invert the bowl onto a serving plate; remove the plastic wrap. Serve with crackers.