Description
A stunning vegetarian starter featuring earthy roasted beets layered with creamy goat cheese, drizzled with a fragrant walnut-thyme vinaigrette and finished with crunchy walnuts.
Ingredients
- 3 medium red beets (about 12 oz), scrubbed
- 3 medium golden beets (about 12 oz), scrubbed
- 4 oz fresh goat cheese, softened
- 1/3 cup walnut halves, toasted and roughly chopped
- 3 tbsp walnut oil
- 2 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- 2 tsp fresh thyme leaves
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
- Microgreens or arugula for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 45-60 minutes, until tender when pierced with a knife. Let cool slightly, then peel and slice into 1/4-inch thick rounds.
- While beets roast, make the vinaigrette: In a small bowl, whisk together walnut oil, olive oil, red wine vinegar, thyme, Dijon mustard, salt, and pepper until emulsified.
- To assemble stacks, place a slice of red beet on a serving plate. Top with a small dollop (about 1 tsp) of goat cheese, spreading slightly. Place a slice of golden beet on top, followed by another layer of cheese. Repeat with remaining beets and cheese, forming 3-4 layers per stack. Aim for 4 stacks total.
- Drizzle each stack generously with the walnut-thyme vinaigrette. Sprinkle toasted walnuts over the top, garnish with microgreens or arugula if desired. Serve immediately.
Notes
You can customize the seasonings to taste. For a milder flavor, use chèvre or cream cheese in place of goat cheese, or substitute pecans for walnuts. The beets can be roasted up to 2 days in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Method: Main
- Cuisine: American