Description
Rustic Beet and Goat Cheese Stacks are a vibrant, elegant appetizer layered with tender roasted beets, creamy goat cheese, toasted walnuts, and drizzled with a thyme-infused walnut vinaigrette. Perfect for any gathering or special meal.
Ingredients
• 4 small to medium-sized beets
• 4 oz goat cheese
• 1/2 cup chopped walnuts
• 1/4 cup balsamic vinegar
• 1/2 cup walnut oil
• 1 tbsp chopped fresh thyme leaves
• Salt and pepper to taste
Instructions
1. Preheat oven to 350°F (175°C). Scrub and dry beets, then coat lightly with olive oil and wrap in foil. Roast for 1 to 1½ hours.
2. Let beets cool, then peel skins off and slice into 1/4 to 1/2 inch thick rounds.
3. Toast chopped walnuts in a dry skillet over medium heat until fragrant. Set aside.
4. Whisk balsamic vinegar and walnut oil together in a bowl. Add thyme, salt, and pepper to taste.
5. Layer beet slices with crumbled goat cheese between each round to form stacks.
6. Drizzle vinaigrette over stacks, then sprinkle with toasted walnuts and additional thyme. Serve warm or chilled.
Notes
– Use golden or candy cane beets for visual variety.
– Substitute walnut oil with extra virgin olive oil if unavailable.
– Vegan cheese alternatives can be used for a plant-based version.
– Prepare beets and vinaigrette a day ahead to save time.
– Do not microwave assembled stacks; gently warm in oven if desired.
- Prep Time: 10
- Cook Time: 75
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 stack
- Calories: 250
- Sugar: 6
- Sodium: 210
- Fat: 21
- Saturated Fat: 6
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 3
- Protein: 6
- Cholesterol: 15