How To Make A Roasted Beet Tower With Chevre

A Roasted Beet Tower is an impressive looking dish. With a combination of red and yellow beets along with creamy goat cheese this dish sparkles as an appetizer or we like to make it big enough for a main dish.

This recipe is naturally gluten free.

Watch A Video

Here is a video of 2 Cooks in the Kitchen making a Roasted Beet Tower:

https://youtu.be/m8fdKiSxDO4

Ingredients For Making 2 Roasted Beet Towers:

• One Red Beet
• One Yellow Beet
• Olive Oil
• 8 oz Soft Goat Cheese
• 1/2 Cup Balsamic Vinegar

Oil The Beets

We start by rubbing olive oil all over the beets. We’ll do this right in a baking pan so we contain any possible mess. It’s possible to make this recipe with one red and one yellow beet but we usually roast more so we have more flexibility.

Cover With Foil

Next we will cover the pan with foil. This will keep the steam in and help the beets cook.

Roast The Beets

We’ll put the pan in a 400° oven and let the beets roast for 90 minutes. We are using fairly large beets. If you are using smaller bets you can check them after 60 minutes. A fork should go into the beets fairly easily when they are done. Remove them from the oven and let them cool.

Peel The Beets

Once the beets have cooled we will remove the skins. This can be very messy so we do it right in the pan and wear latex gloves. Often the peels come off easily but sometimes they can be stubborn. You can sometimes rub the skins off with a paper towel or something abrasive. As a last resort you can use a vegetable peeler.

Slice The Beets

We’ll cut the ends off the beets and then slice them. If you are maki8ng an appetizer you might want thinner slices, maybe 1/4 inch thick. For a main dish we like them about 1/2 inch thick. We try to get similar size rounds for each beet tower.

Make The Beet Balsamic Reduction

We cut up any scraps of beet and put them in a small saucepan with the balsamic vinegar. We’ll cook this on low until it starts to thicken, then take it off the burner and let it cool. Balsamic reduction can be tricky. If you cook it too long it will turn to hard caramel so you’ll want to keep an eye on it. It thickens as it cools so we can form a nice, round drop on the plate.

Build The Beet Towers

We’ll put a beet slice on the plate and cover it with some of our chevre. We try to get a nice even layer all the way out to the edge.

Alternate Beet Colors

Our second beet layer will be the other color and then we put another layer of chevre.

Top With A Final Beet Slice

We’ll finish off our tower with a final beet slice. You make this with either three or four beet slices depending on whether it’s being served with other food or as a main dish by itself. 4 Large beet slices and 1/4 lb of chevre makes a good sized meal for us.

Trim The Beet Tower

At this point you can trim the beet tower for a cleaner presentation if you want. You can cut the outside to make square towers, You use a circle cutter to make perfectly round towers. We usually like to just cut them in half and open them up into a ‘V’ to expose the nice, clean cuts.

Finally we will put some puddles of our beet balsamic reduction on the plate. This adds a really nice sweetness to the dish that complements the earthy beets perfectly. You can also put on some of the candied beet pieces. They are really good!

Serve this dish with a steak knife and fork to make it easier to eat. It’s absolutely delicious and it hilds together well while you cut it and dredge it in the balsamic drizzle.

If you have extra roasted beets you can make our Roasted Beet Salad With Goat Cheese, Candied Pecans and Orange Vinaigrette

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