Description
Beautiful layered stacks of roasted beets, creamy goat cheese, and peppery arugula, drizzled with a tangy walnut thyme vinaigrette.
Ingredients
Scale
For the Crust:
- 4 medium beets, roasted, peeled, and sliced into 1/4-inch rounds
- 8 oz goat cheese, softened
- 4 cups baby arugula
- 1/2 cup walnuts, toasted and chopped
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 1 tsp fresh thyme leaves
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F. Wrap beets in foil and roast until tender, about 45-60 minutes. Let cool, then peel and slice.
- In a small bowl, whisk together olive oil, red wine vinegar, honey, thyme, salt, and pepper to make the vinaigrette.
- On each plate, layer beet slices, a dollop of goat cheese, and a handful of arugula, repeating to form stacks.
- Drizzle stacks with walnut thyme vinaigrette and sprinkle with toasted walnuts before serving.
Notes
You can customize the seasonings to taste.