Description
A vibrant and elegant appetizer featuring roasted beets layered with creamy goat cheese, drizzled with a nutty thyme vinaigrette.
Ingredients
Scale
For the Crust:
- 3 medium beets, roasted, peeled, and sliced into rounds
- 4 oz goat cheese, softened
- 1/4 cup walnuts, toasted and chopped
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp fresh thyme leaves
- 1 tsp honey
- Salt and black pepper to taste
- Fresh arugula for serving
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F. Wrap beets in foil and roast for 45-60 minutes until tender. Let cool, then peel and slice into 1/4-inch rounds.
- In a small bowl, whisk together olive oil, red wine vinegar, thyme, honey, salt, and pepper to make the vinaigrette.
- To assemble stacks, place a beet slice on a plate, top with a spoonful of goat cheese, then another beet slice. Repeat for desired height.
- Drizzle stacks with walnut thyme vinaigrette and sprinkle with toasted walnuts. Serve over a bed of fresh arugula.
Notes
You can customize the seasonings to taste.