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Rustic Beet and Goat Cheese Stacks with Walnut Thyme Vinaigrette

A colorful and flavorful dish featuring layers of roasted beets and creamy goat cheese, topped with a crunchy 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: 350
Ingredients Method Notes

Ingredients
  

For the stacks
  • 4 medium-sized medium-sized beets, roasted You can find pre-cooked beets at your local market for convenience.
  • 8 oz goat cheese Feel free to use flavored varieties for an extra kick.
For the vinaigrette
  • 1 cup walnuts, roughly chopped
  • 1/4 cup fresh thyme leaves
  • 1/3 cup olive oil
  • 2 tbsp balsamic vinegar
  • Salt and pepper to taste

Method
 

Preparation
  1. If using raw beets, wrap them individually in aluminum foil and roast in a preheated oven at 400°F for about 45-60 minutes until tender. Once cooled, peel and slice them into 1/4-inch rounds. If using pre-cooked beets, just slice them.
  2. In a small bowl, combine the chopped walnuts, thyme leaves, olive oil, and balsamic vinegar. Season with salt and pepper to taste and stir well.
Assembly
  1. On a serving platter, start stacking with a slice of beet, followed by a layer of goat cheese, and another slice of beet. Repeat until all ingredients are used.
  2. Drizzle the walnut thyme vinaigrette over the stacked beets and serve.

Notes

Feel free to add your favorite greens, like arugula or spinach, in between layers for an extra crunch. If the vinaigrette is chunky, embrace the texture!