Goat Cheese Beet Stacks

This is just about the prettiest dish I’ve ever made and it’s so simple! Looking for an easy and elegant dinner party dish that’s sure to impress your guests? Or a fun way to jazz up a Tuesday? Make my Goat Cheese Beet Stacks! ‘Tis beet season, after all. 

Goat Cheese Beet Stacks Goat Cheese Beet Stacks

How do you roast beets in a foil packet?

Make a little foil packet by setting beets on a square of aluminum foil, then set a second piece of foil on top and crimp the edges together to seal. Roast the beets with nothing (no olive oil, no salt, no pepper) until they’re tender, then pinch off the skins before popping in the fridge to chill. You can even roast the beets a day in advance if you’d like. 

Beet Salad with Grilled Chicken

How do you make whipped goat cheese?

The texture of the whipped goat cheese is divine. I’m never going back. I’m officially a whipped goat cheese girly. Just beat room temperature goat cheese with a bit of milk until it’s light and fluffy. That’s it! 

Goat Cheese Beet Stacks

How do you make beet stacks?

At serving time, just slice the beets, spoon a generous amount of whipped goat cheese on each layer, and top with lots of crushed pistachios. The pistachios make it so don’t skip them! The crush of the pistachio goes so well with the creaminess of the whipped goat cheese and the earthiness of the beets. 

Goat Cheese Beet Stacks

This recipe easily doubles. Three beets – one standard bundle – is perfect with a small goat cheese log. I hope you love this perfect California dish as much as my mom and I do!

Goat Cheese Beet Stacks

Goat Cheese Beet Stacks
3 medium beets
4 oz goat cheese
1.5 Tbsp milk
2 Tbsp pistachios, finely chopped
Garnish: balsamic reduction, olive oil, salad greens

  1. Roast the beets: Preheat oven to 375 degrees Fahrenheit. Cut the tops off of beets, rinse, and dry. Wrap the clean beets in one large foil packet, crimping the edges. Place the foil packet on a baking tray and bake for 40-50 minutes or until a knife inserted in the center pierces the beets easily.  Unwrap and set aside until cool enough to handle, then pinch off the skins. Chill in the fridge.
  2. Whip goat cheese with milk until creamy. 
  3. Drizzle serving plate with balsamic reduction and add a few salad greens for garnish.
  4. Slice the beets into thirds, removing the tops. Spread each layer with whipped goat cheese, then add a generous amount of crushed pistachios on top. Drizzle beet stacks with olive oil and serve immediately. 

Happy stacking,

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