PersonalPoints™ per serving
1 hr 15 min
Impressive to look at, fabulous to eat. Serve these stacks as an elegant starter, vibrant side dish, or a light meal with a side of mixed greens. Garnish with the stacks with a sprinkling of fresh snipped chives or chopped tarragon leaves if desired. The tang of creamy goat cheese is welcome here, but you can mix half goat cheese and half reduced-fat whipped cream cheese to lighten things a bit. The balsamic drizzle adds a hit of sweetness and punch of acid that really brightens things up and complements the earthiness of the beets.
1½ pound(s), 2 red and 2 golden
Soft-type goat cheese
5 oz, at room temperature
¼ cup(s), or tarragon, fresh, minced
½ tsp, freshly ground, or to taste
¼ tsp, or to taste
1 tsp, or to taste
- 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).
- 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).
- 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.
- 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.