Go Back

Rustic Beet and Goat Cheese Stacks with Walnut Thyme Vinaigrette

A colorful and flavorful dish featuring layers of roasted beets and creamy goat cheese, drizzled with a nutty walnut thyme vinaigrette.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: American, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Beet and Goat Cheese Stacks
  • 4 medium medium beets, roasted and sliced Roasted until fork-tender
  • 8 oz goat cheese, softened Use fresh, soft goat cheese for best flavor
  • to taste fresh thyme leaves for garnish Use fresh leaves for a vibrant presentation
For the Walnut Thyme Vinaigrette
  • ½ cup walnuts, toasted Can be substituted with pecans or sunflower seeds
  • ¼ cup extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 1 tsp fresh thyme, chopped
  • to taste Salt and pepper Adjust according to preference

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Wrap the beets in aluminum foil and roast them for about 45 minutes, or until fork-tender. Let them cool, then peel and slice them into thick rounds.
  2. Meanwhile, prepare the vinaigrette. In a food processor, combine the toasted walnuts, olive oil, balsamic vinegar, honey, Dijon mustard, and chopped thyme. Blend until smooth, and season to taste with salt and pepper. If too thick, add a splash more olive oil or water to achieve the desired consistency.
Assembly
  1. On a plate, layer the sliced beets with dollops of goat cheese in between to create a beautiful stack.
  2. Drizzle generously with the walnut thyme vinaigrette and garnish with fresh thyme leaves on top.
Serving
  1. Serve immediately for best taste but can chill slightly before serving if preparing for a party.

Notes

Beets can be stained, so use an appropriate container for leftovers. This dish is great for gatherings or simply for a quick healthy meal.