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Rustic Beet and Goat Cheese Stacks with Walnut Thyme Vinaigrette

A delightful and elegant dish featuring roasted beets and creamy goat cheese, drizzled with a walnut thyme vinaigrette.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Beet Stacks
  • 4 medium-sized beets preferably red and golden for color contrast
  • 4 oz goat cheese everything’s better with cheese!
For the Vinaigrette
  • 1/3 cup walnuts, chopped for delightful crunch
  • 2 tablespoons fresh thyme leaves fresh is recommended over dried
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons olive oil extra virgin for better flavor
  • Salt and pepper to taste

Method
 

Roast the Beets
  1. Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and roast them for about 45-60 minutes until they are tender when poked with a fork.
  2. (Pro tip: To avoid staining your hands, wear gloves while you peel the beets.)
Prep the Vinaigrette
  1. In a small bowl, combine the balsamic vinegar, olive oil, fresh thyme leaves, and chopped walnuts.
  2. Season with salt and pepper, whisk together, and taste.
Slice and Assemble
  1. Once the beets are cool enough to handle, peel them and slice into approximately 1/4-inch thick rounds.
  2. Stack the beet slices with dollops of goat cheese in between.
Drizzle & Serve
  1. Arrange your beet and goat cheese stacks on a serving platter and drizzle the Walnut Thyme Vinaigrette generously over the top.

Notes

This is a fantastic make-ahead dish. You can roast the beets a day or two in advance. Just store them in the fridge and assemble when ready to serve. If your stacks collapse a bit, just call them rustic—it adds character!