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Rustic Beet and Goat Cheese Stacks with Walnut Thyme Vinaigrette

A stunning yet simple dish featuring roasted beets layered with goat cheese and toasted walnuts, drizzled with a walnut thyme vinaigrette.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 medium medium beets, scrubbed and trimmed Mixed colors if available
  • 4 oz soft goat cheese, at room temperature
  • 1/2 cup toasted walnuts, roughly chopped Can be substituted with pecans
  • 2 tbsp fresh thyme leaves, plus extra for garnish
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp walnut oil (optional) Adds richness
  • 1 tbsp balsamic vinegar
  • 1 tsp honey or maple syrup
  • Salt and freshly ground black pepper, to taste
  • Optional: mixed baby greens or arugula for plating
  • Optional: flaky sea salt for finishing

Method
 

Prep and Roast the Beets
  1. Preheat your oven to 400°F (200°C). Wrap each beet loosely in foil and place on a rimmed baking sheet.
  2. Roast for 45–60 minutes, depending on size, until a skewer slides through easily.
  3. Remove from oven and let cool until you can handle them. Rub the skins off with a paper towel or your fingers.
  4. Slice into 1/4-inch rounds.
Make the Walnut Thyme Vinaigrette
  1. In a small bowl, whisk together 3 tbsp extra-virgin olive oil, 1 tbsp walnut oil, 1 tbsp balsamic vinegar, 1 tsp honey, and 2 tbsp finely chopped walnuts.
  2. Stir in 2 tbsp fresh thyme leaves, and season with salt and pepper to taste.
Toast the Walnuts
  1. Heat a dry skillet over medium heat and add the walnuts.
  2. Toast for 3–5 minutes, stirring frequently, until fragrant and slightly darker. Remove to cool and chop roughly.
Assemble the Stacks
  1. On a platter or individual plates, place a slice of beet, dollop with goat cheese, and spread slightly.
  2. Add another beet slice, then another small spoonful of goat cheese.
  3. Finish with a sprinkle of chopped toasted walnuts and a drizzle of the walnut thyme vinaigrette.
  4. Garnish with thyme leaves and flaky sea salt.

Notes

Roast beets ahead of time to make assembly quick. Can swap goat cheese for feta or ricotta. Use gloves to avoid staining hands while handling beets.