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Rustic Beet and Goat Cheese Stacks with Walnut Thyme Vinaigrette

A delightful dish that beautifully combines earthy flavors of roasted beets, creamy goat cheese, and a zesty walnut thyme vinaigrette, perfect for impressing guests at any gathering.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: American, Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Beet Stacks
  • 4 medium medium-sized beets, roasted and sliced Roast until tender, about 45-60 mins.
  • 8 oz goat cheese, softened For layering between beet slices.
  • to taste Fresh thyme leaves for garnish
  • to taste Salt and pepper
For the Walnut Thyme Vinaigrette
  • 1/4 cup walnuts, toasted
  • 1 tablespoon fresh thyme leaves, chopped
  • 1/4 cup balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 400°F (about 200°C). Wrap the beets in aluminum foil and roast for about 45-60 minutes, or until tender when pierced with a fork.
  2. While the beets are roasting, in a blender or food processor, add toasted walnuts, balsamic vinegar, olive oil, thyme, salt, and pepper. Blend until smooth and set aside.
  3. Once the beets are cool enough to handle, peel off the skins and slice them into rounds about 1/4 inch thick.
Assembly
  1. On a plate, place a slice of beet, top it with a dollop of goat cheese, and repeat layering until you have three or four layers of beets and cheese.
Finishing Touch
  1. Drizzle the walnut thyme vinaigrette over your stacks and garnish with fresh thyme leaves.
  2. Serve at room temperature for the best flavor experience.

Notes

If short on time, consider using pre-cooked beets. You can prepare the vinaigrette a day ahead and assemble stacks just before serving.