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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Basil pesto

  • 1/4 cup (60 ml) pine nuts

  • 2 cups (500 ml) packed fresh basil leaves

  • Juice of 1/2 lemon

  • 1/4 cup (60 ml) olive oil

  • 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.