2

Beet Stacks

Total Time
1 hr 15 min
Prep
15 min
Cook
1 hr
Serves
8
Difficulty
Easy
Impressive to look at, fabulous to eat. Serve as a starter, side dish or a light meal over mixed greens.
Ingredients

uncooked beets

1½ pound(s), 2 red and 2 golden

soft-type goat cheese

5 oz, at room temperature

chives

¼ cup(s), or tarragon, fresh, minced

black pepper

½ tsp, freshly ground, or to taste

sea salt

¼ tsp, or to taste

balsamic vinegar

1 tsp, or to taste

Instructions

  1. Scrub beets thoroughly but leave skin on. Cook beets by either steaming or roasting them until fork tender (about 1 hour depending on cooking method and size of beets).
  2. While beets are cooking, in a small bowl, combine goat cheese with chives and pepper (add about 1 to 2 tablespoons hot water to make spread creamier, if necessary).
  3. When beets are tender, remove from heat source and cool. When cool enough to handle, slip skin off with a paper towel. Trim ends and slice each beet into 8 even slices.
  4. To make stacks, place 8 red beet slices and 8 golden beet slices on a work surface; spread an even, thick layer of cheese mixture over each. Top each beet stack with a slice of the other color beet; sprinkle each stack lightly with salt and drizzle with vinegar. Yields 2 stacks per serving.
Notes
Garnish with fresh snipped chives if desired.

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