Roasted Beet Goat Cheese Stack

I was setting the table for a small dinner party when I realized I had forgotten to plan an appetizer. My eyes landed on the beets I had bought that morning, and suddenly I remembered a dish I once had at a wine bar in Lyon. I wrapped them in foil, slid them into the oven, and spent the next hour hoping this would work.

The first time I served these stacks, my friend Maria picked one up with her fingers instead of a fork and declared it the best thing on the table. We ended up eating them in the kitchen, standing around the counter, laughing about how something so simple could feel so special.

Ingredients

• Beets: Choose firm, medium-sized beets with smooth skin and no soft spots, as they roast more evenly and peel easily once tender.
• Goat cheese: Let it come to room temperature so it spreads smoothly without tearing the delicate beet slices.
• Fresh chives and thyme: These herbs add brightness and cut through the richness, so use them generously and chop them just before mixing.
• Extra virgin olive oil: A fruity, peppery oil makes a noticeable difference in the dressing, so use one you would drizzle on bread.
• Balsamic vinegar and honey: The honey softens the acidity and brings out the natural sweetness of the beets without making the dressing cloying.
• Toasted walnuts: Toast them yourself in a dry pan until fragrant, as pre-toasted nuts can taste stale and lack that warm, nutty crunch.

Instructions

Roast the beets:

Preheat your oven to 200°C (400°F) and wrap each scrubbed beet tightly in foil, sealing the edges so steam cannot escape. Roast them on a baking sheet for 40 to 50 minutes, until a knife slides through with no resistance, then let them cool enough to handle before peeling away the skins with your fingers or a paper towel.

Prepare the herbed goat cheese:

In a small bowl, mix the softened goat cheese with half of the chopped chives and thyme, then season with salt and pepper. The mixture should be creamy and easy to spread, so if it feels stiff, let it sit at room temperature a few more minutes.

Make the balsamic dressing:

Whisk together the olive oil, balsamic vinegar, and honey in a small bowl until the honey dissolves and the dressing emulsifies slightly. Taste it and adjust the sweetness or acidity to your liking.

Slice the beets:

Once the beets are cool and peeled, slice them into rounds about half a centimeter thick, keeping the slices as uniform as possible so the stacks stay stable.

Assemble the stacks:

Place a beet slice on each serving plate, spread a thin layer of the herbed goat cheese on top, then add another beet slice and repeat until you have two or three layers, finishing with a beet on top. Work gently so the soft cheese does not squish out the sides.

Garnish and serve:

Drizzle each stack lightly with the balsamic dressing, sprinkle with the remaining fresh herbs, and top with toasted walnuts and a few microgreens or arugula leaves if you have them. Serve immediately, or cover and chill for up to two hours before plating.

Save

One evening, I brought these to a potluck and watched a friend who claimed to hate beets quietly go back for seconds. She later texted me asking for the recipe, and I realized that sometimes all it takes is a little goat cheese and a drizzle of something sweet to change someone's mind.

Choosing and Storing Beets

Look for beets that feel heavy for their size, with firm flesh and unblemished skin, as these will roast up tender and sweet. If the greens are still attached, they should look fresh and perky, not wilted or slimy. Store unwashed beets in the crisper drawer of your fridge for up to two weeks, and save the greens to sauté with garlic if they are in good shape.

Variations and Swaps

Golden beets make a stunning contrast when layered with red beets, and they taste just as sweet without staining your hands quite as much. For a vegan version, swap the goat cheese for a cashew-based spread mixed with nutritional yeast and lemon juice. If you do not have walnuts, toasted pistachios or hazelnuts work beautifully, adding a different kind of crunch and richness.

Serving and Pairing Suggestions

These stacks are elegant enough for a dinner party but simple enough for a weeknight treat when you want something that feels special. They pair wonderfully with a crisp Sauvignon Blanc or a dry rosé that will not overpower the delicate flavors. If you are serving them as part of a larger spread, arrange them on a platter with some dressed greens and a few slices of crusty bread.

• Assemble the stacks up to two hours ahead and keep them covered in the fridge, then bring them to room temperature before serving.
• Drizzle the dressing just before serving so the beets do not get soggy and the colors stay vibrant.
• Leftover roasted beets can be tossed into salads, blended into hummus, or eaten straight from the fridge with a pinch of salt.

Save

This dish has become my go-to whenever I need something that feels thoughtful without requiring hours in the kitchen. I hope it brings a little color and joy to your table, just as it has to mine.

Your Questions Answered

→ How do you roast beets for this dish?

Wrap each beet in foil and roast at 200°C (400°F) for 40–50 minutes until tender. Let cool before peeling and slicing.

→ Can I substitute goat cheese?

Yes, plant-based cheese spreads work well for a vegan alternative, maintaining the creamy texture.

→ What herbs complement the flavors best?

Fresh chives and thyme add mild oniony and earthy tones that enhance the creamy and sweet components.

→ Is it necessary to use walnuts as garnish?

Walnuts add a crunchy texture and nutty flavor but can be omitted or substituted for nut allergies.

→ How should the dressing be prepared?

Whisk together extra virgin olive oil, balsamic vinegar, and honey until well blended for a balanced sweet-tart finish.