Roasted Beet Goat Cheese Stack (Printable)

Layers of tender roasted beets with creamy goat cheese and fresh herbs finished with balsamic drizzle.

# What You Need:

→ Vegetables

01 - 4 medium beets, trimmed and scrubbed

→ Dairy

02 - 5 oz goat cheese, softened

→ Herbs & Seasonings

03 - 2 tbsp fresh chives, finely chopped
04 - 1 tbsp fresh thyme leaves
05 - Salt and freshly ground black pepper, to taste

→ Dressing

06 - 2 tbsp extra virgin olive oil
07 - 2 tbsp balsamic vinegar
08 - 1 tsp honey

→ Garnish

09 - 2 tbsp toasted walnuts, chopped (optional)
10 - Microgreens or arugula leaves (optional)

# How To Cook:

01 - Preheat the oven to 400°F.
02 - Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 40 to 50 minutes, or until tender when pierced with a knife. Allow to cool, then peel and slice into 1/4 inch rounds.
03 - In a small bowl, combine softened goat cheese with half of the chopped chives and thyme leaves. Season with salt and freshly ground black pepper to taste.
04 - In a separate small bowl, whisk together extra virgin olive oil, balsamic vinegar, and honey until well combined.
05 - Place a beet slice on a serving plate, spread with a layer of herbed goat cheese, and repeat to form 2 to 3 layers per stack, finishing with a beet slice on top.
06 - Drizzle the stacks lightly with dressing, sprinkle with remaining herbs, and garnish with toasted walnuts and microgreens or arugula if desired.
07 - Serve immediately or refrigerate for up to 2 hours before serving.

# Expert Tips:

01 -
  • The earthy sweetness of roasted beets plays beautifully against tangy goat cheese, creating a flavor balance that feels effortless yet refined.
  • It looks impressive on the plate but comes together with simple pantry staples and a little patience in the oven.
  • You can roast the beets ahead of time and assemble just before serving, making it perfect for entertaining without stress.
02 -
  • Do not skip wrapping the beets in foil, as roasting them uncovered dries them out and makes peeling a sticky, frustrating mess.
  • Let the beets cool completely before slicing, or they will be too soft to handle and the layers will slide apart when you try to stack them.
  • If your goat cheese is too crumbly, add a teaspoon of cream or milk to loosen it, making it spreadable without breaking the beet slices.
03 -
  • Wear gloves or rub a little oil on your hands before peeling the beets to avoid staining your fingers a deep magenta that lasts for days.
  • If your balsamic vinegar is very acidic, reduce it gently in a small pan until it thickens slightly and tastes sweeter, then drizzle it over the stacks for a restaurant-quality finish.
  • Use a round cookie cutter to trim the beet slices into perfect circles if you want the stacks to look polished and uniform, though I usually leave them rustic and imperfect.

Go Back