Description
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.
Ingredients
Units
Scale
- One Red Beet
- One Yellow Beet
- Olive Oil
- 8 oz Soft Goat Cheese
- 1/2 cup Balsamic Vinegar
Instructions
- Rub oil all over the beets
- Put in a roasting pan and cover with foil
- Bake in a 400° oven until a fork can be inserted easily, about 90 minutes for large beets or 60 minutes for smaller beets. Remove from the oven and allow to cool.
- Peel the beets
- Cut the ends off the beets and cut them into even slices, thinner for a smaller tower, thicker for a larger one.
- Cut up any scraps or end slices that won’t work on the tower and add them to a small saucepan with the balsamic vinegar. Boil until it starts to thicken. Remove from heat and allow to cool.
- Build the beet towers by placing a beet on the plates and putting a layer of chevre on top. Add a beet of the other color and another layer of chevre. End with a final beet slice on top. You can make the towers three or four beet slices high.
- Serve with a steak knife and fork for easier erating.
