Beet stacks with goat cheese and basil pesto
- Preparation 50 min
- Cooking 1 h
- Servings 4
- Freezing I do not suggest
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Beet Stacks with Goat Cheese and Basil Pesto 🥗🌿
Some recipes prove that simplicity can still feel refined. These beet stacks with goat cheese and basil pesto do exactly that. Visually elegant, full of contrast, and deeply satisfying, they work just as well as a chic starter as they do as a light main or an elevated side dish when you’re entertaining.
Roasted beets bring a sweet, earthy depth, the fresh goat cheese adds creaminess and a gentle tang, and the basil pesto ties everything together with its bright, herbaceous punch. Each layer is balanced, textured, and flavorful without ever feeling heavy or overworked.
This is the kind of recipe that rewards a bit of prep but stays stress-free. The beets can be roasted ahead of time, the pesto made in advance, and the final assembly comes together quickly right before serving. Clean, elegant, and impressive, without unnecessary complexity.
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✅ Roast the beets ahead of time
They can be roasted up to 48 hours in advance and stored in the refrigerator.
✅ Use thick beet slices
Thin slices won’t hold the stack properly and may collapse.
✅ Fresh pesto matters
A homemade pesto makes a noticeable difference with so few ingredients.
✅ Assemble at the last minute
Final assembly right before serving keeps everything fresh and visually clean.
Basil pesto
-
1/4 cup (60 ml) pine nuts
-
2 cups (500 ml) packed fresh basil leaves
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Juice of 1/2 lemon
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1/4 cup (60 ml) olive oil
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2 tbsp (30 ml) olive oil
-
Salt and freshly ground black pepper
Beet stacks
- 4 medium beets
- 200 g (7 oz) fresh soft goat cheese
- Olive oil
- Balsamic glaze
- Fleur de sel
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Preparation
- Preheat the oven to 400°F (200°C).
- Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast in the oven for about 1 hour 30 minutes. Remove from the oven and let cool for 10 minutes.
- Remove the foil and peel the beets by gently rubbing them under cold running water. Slice each beet into three equal rounds (make sure the slices are thick enough, especially the bottom one, to properly support the toothpick). Set aside.
- Slice the goat cheese into 8 rounds about 1/4 inch (0.5 cm) thick and gently flatten them using the flat side of a large knife so they are roughly the same size as the beet slices.
- Increase the oven temperature to 425°F (215°C). Line a large baking sheet with parchment paper.
- Place the first beet slices (the bottom ones) on the baking sheet. Top with a slice of goat cheese, then about 1/2 tsp of pesto. Repeat with another beet slice, goat cheese, and pesto, then finish with the third beet slice. Insert a long toothpick through the center of each stack. Repeat with the remaining ingredients. Place in the oven and bake for 5 minutes.
- Transfer the beet stacks to serving plates, drizzle with olive oil followed by a drizzle of balsamic glaze. Finish with flaky sea salt and serve immediately.
Yes. The beets and pesto can be prepared in advance. Final assembly should be done just before serving.
Yes. Firm ricotta or another soft fresh cheese works well, but goat cheese provides the ideal contrast.
They pair beautifully with grilled meat, fish, or fit perfectly into a vegetarian menu.
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