Roasted Beet Stack
Here’s a dish that’s dressed to impress. Hey there, beets – lookin’ pretty dapper.
The Goods:
- Beets
- Fresh thyme and parsley
- Goat cheese
- Roasted salted pistachios
- Olive oil
- Champagne vinegar
The Execution:
Oven to 425°. Wash beets, cut off tops and tails. Drizzle beets with olive oil, wrap individually in foil with sprigs of fresh thyme. Roast 1 hour. Let cool, peel and slice. The peel kind of slips off, I scrape it gently with a paring knife. Slice goat cheese log into rounds. Stack – alternating between beets and cheese. Drizzle of olive oil and champagne vinegar, hit with some cracked pepper and kosher salt. Garnish with chopped thyme and parsley. Throw a few pistachios around for some crunch.
The Takeaway:
Good holiday/company dish. It’s really easy and you can do everything but assembly in advance. And beets are fun to trot out now and again.
p.s. – Save the greens. Chop and sauté with some olive oil, butter, sliced garlic and shallot. Hit with some S&P and nutmeg. Don’t forget to wash the greens really well or it will be gritty. Nobody wants gritty.
