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Rustic Beet and Goat Cheese Stacks with Walnut Thyme Vinaigrette

A rustic stack of roasted beets and creamy goat cheese, topped with a flavorful walnut and thyme vinaigrette.

  • Total Time: 80 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 6 medium beets, trimmed and roasted
  • 4 ounces goat cheese, crumbled
  • 1/2 cup walnuts, toasted and chopped
  • For the vinaigrette:
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon walnut oil
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Fresh greens for serving

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45-60 minutes until tender. Let cool, then peel and slice into rounds.
  2. Step 2: In a small bowl, whisk together olive oil, walnut oil, thyme, Dijon mustard, salt, and pepper to make the vinaigrette.
  3. Step 3: On serving plates, stack beet slices with layers of goat cheese and walnuts.
  4. Step 4: Drizzle the stacks with the vinaigrette and garnish with fresh greens.
  5. Step 5: Serve immediately.

Notes

For a vegetarian option, ensure all ingredients are plant-based; adjust seasoning to taste.

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Method: Appetizer
  • Cuisine: American

Nutrition

  • Calories: 350
  • Sugar: 15g
  • Fat: 22g
  • Carbohydrates: 25g
  • Protein: 12g