Rustic Beet and Goat Cheese Stacks with Walnut Thyme Vinaigrette

Introduction

If you’re looking for a sophisticated yet simple dish that showcases the best of earthy, sweet beets and tangy goat cheese, this Rustic Beet and Goat Cheese Stacks with Walnut Thyme Vinaigrette is the perfect choice. The vibrant color of roasted beets, creamy goat cheese, and the rich, nutty flavor of walnuts paired with thyme-infused vinaigrette create a beautiful balance of flavors. This dish works well as an appetizer, light lunch, or even as a side for a special dinner. It’s an elegant and nutritious option for any occasion.

Why This Recipe is Perfect for You

This recipe combines the earthy richness of beets with the creamy tang of goat cheese and the crunch of toasted walnuts, all brought together by a delightful walnut thyme vinaigrette. It’s a fantastic dish for anyone looking to elevate their meal with simple yet impressive ingredients. Plus, it’s perfect for entertaining guests, as the vibrant colors and layered presentation make it a show-stopping addition to your table.

Ingredients

• 4 small to medium-sized beets
• 4 ounces goat cheese
• 1/2 cup chopped walnuts
• 1/4 cup balsamic vinegar
• 1/2 cup walnut oil
• 1 tablespoon freshly chopped thyme leaves
• Salt and pepper, to taste

Directions

1. Prepare the Oven and Beets

Preheat your oven to 350°F (175°C). While the oven heats up, thoroughly scrub and rinse the 4 small to medium-sized beets, ensuring they’re clean of dirt. Pat them dry with a towel. Lightly coat each beet with olive oil, then wrap them in foil, placing two beets per foil packet.

Place the wrapped beets on a baking sheet and roast in the oven for 1 to 1 1/2 hours, or until they are tender and can be easily pierced with a knife.

2. Cool and Peel the Beets

Once the beets are roasted, allow them to cool enough to handle. To avoid staining your hands with beet juice, consider using rubber gloves. Peel the beets by gently rubbing the skins off. Set the peeled beets aside.

3. Toast the Walnuts

While the beets are cooling, toast the 1/2 cup chopped walnuts in a dry frying pan over medium heat. Stir the walnuts frequently to prevent burning. After about 2-3 minutes, the walnuts will be slightly browned and fragrant. Remove from heat and set aside to cool.

4. Make the Walnut Thyme Vinaigrette

In a small bowl, whisk together 1/4 cup balsamic vinegar and 1/2 cup walnut oil until well combined. Add 1 tablespoon freshly chopped thyme leaves, then season with salt and pepper to taste. This vinaigrette brings a nutty and slightly sweet richness that pairs perfectly with the beets and goat cheese.

5. Assemble the Stacks

Slice the roasted beets into three or four rounds (depending on their size). On each serving plate, create stacks by alternating layers of beet slices and crumbled goat cheese. Repeat until you have used all the beet slices, finishing with a beet slice on top for a clean look.

6. Add the Finishing Touches

Drizzle the balsamic walnut oil vinaigrette over the beet and goat cheese stacks. Then, sprinkle the stacks with toasted walnuts for added crunch and garnish with extra fresh thyme leaves.

Serve immediately and enjoy the beautiful blend of flavors and textures in this rustic, delicious dish!

Kitchen Equipment Needed

• Baking sheet for roasting the beets
• Aluminum foil for wrapping the beets
• Small frying pan for toasting walnuts
• Small bowl for mixing the vinaigrette
• Whisk for the vinaigrette

Tips and Shortcuts

• Pre-Cooked Beets: If you’re short on time, you can use pre-cooked beets, often found in the produce section of most grocery stores. This will cut down the roasting time and allow you to assemble the dish much faster.
• Vinaigrette Shortcut: While homemade vinaigrette adds an extra layer of flavor, you can opt for store-bought balsamic vinaigrette in a pinch.
• Goat Cheese Tip: For easier handling, place the goat cheese in the freezer for 5-10 minutes before crumbling to make it less sticky and easier to manage.

Recipe Swaps and Variations

• Cheese Alternatives: If you’re not a fan of goat cheese, you can swap it out for feta cheese or blue cheese for a different flavor profile.
• Nut Swap: Don’t have walnuts? Pecans or hazelnuts are excellent alternatives and will provide a similar crunch and flavor.
• Vinaigrette Variations: Try using honey or maple syrup in the vinaigrette for a touch of sweetness. Alternatively, switch out walnut oil for extra virgin olive oil if that’s what you have on hand.

How to Store Leftovers

If you have leftovers, store the beet and goat cheese stacks separately from the vinaigrette to avoid sogginess. Place the stacks in an airtight container and refrigerate for up to 2 days. The vinaigrette can be stored in a sealed jar in the refrigerator for up to 1 week.

To serve, reassemble the stacks and drizzle the vinaigrette just before serving to keep the dish fresh and flavorful.

Food and Drink Pairings

This Rustic Beet and Goat Cheese Stacks dish pairs beautifully with a light, crisp white wine such as Sauvignon Blanc or Pinot Grigio. The acidity of the wine complements the sweetness of the beets and the tanginess of the goat cheese.

For non-alcoholic options, try pairing it with a sparkling water infused with lemon or a light iced herbal tea for a refreshing, balanced contrast to the earthy beets.

This dish also works well alongside a simple green salad or as part of a larger cheese and charcuterie board.

Frequently Asked Questions (FAQ)

Q: Can I roast the beets ahead of time?
A: Absolutely! You can roast the beets up to 2 days in advance. Simply store them in an airtight container in the refrigerator and assemble the stacks when you’re ready to serve.

Q: Can I use a different kind of beet?
A: Yes! Golden beets or striped Chioggia beets are excellent alternatives that add different colors and flavors to the dish.

Q: Can I use a different oil for the vinaigrette?
A: While walnut oil adds a rich, nutty flavor, you can substitute it with extra virgin olive oil or grapeseed oil for a milder taste.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

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Rustic Beet and Goat Cheese Stacks with Walnut Thyme Vinaigrette

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• Author: Mia Martinez
• Total Time: 1 hour 25 minutes

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Description

Deliciously rustic beet and goat cheese stacks drizzled with walnut thyme vinaigrette, offering a perfect balance of earthy flavors and creamy richness.

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Ingredients

4 small to medium-sized beets

4 ounces of goat cheese

1/2 cup of chopped walnuts

1/4 cup of balsamic vinegar

1/2 cup of walnut oil

1 tablespoon of freshly chopped thyme leaves

Salt and pepper to taste

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Instructions

Prepare the Oven and Beets: Preheat your oven to 350 degrees Fahrenheit. Thoroughly scrub and rinse the beets, then pat them dry. Lightly coat each beet with olive oil and wrap them in foil, placing two beets per foil packet. Roast in the oven for 1 to 1 1/2 hours, or until the beets are tender and can be easily pierced with a knife.

Cool and Peel: Let the beets cool enough to handle. To avoid staining, consider using rubber gloves while you peel the beets. Once peeled, set them aside.

Toast Walnuts: In a dry frying pan over medium heat, toast the chopped walnuts until they are slightly browned, which will bring out their flavor. Remove from heat and set aside.

Make the Vinaigrette: In a small bowl, whisk together the balsamic vinegar and walnut oil. Season the mixture with salt and pepper according to your taste.

Assemble the Stacks: Slice the beets width-wise into three or four rounds, depending on their size. Layer the beet slices with crumbled goat cheese on a plate or platter.

Add Finishing Touches: Drizzle the balsamic walnut oil vinaigrette over the beet and goat cheese layers. Sprinkle with the toasted walnuts and fresh thyme leaves.

• Prep Time: 10 minutes
• Cook Time: 1 hour 15 minutes

Nutrition

• Serving Size: 4 servings