Roasted Beet Goat Cheese Stack

I was arranging appetizers for a dinner party when I realized I'd forgotten to pick up the prosciutto. Panic set in until I spotted the beets I'd bought for a salad sitting in the crisper. I roasted them on instinct, paired them with some goat cheese I had on hand, and stacked them like little edible towers. The first guest to try one actually paused mid-conversation to ask for the recipe.

My neighbor brought over golden beets from her garden one summer, and I made half the stacks with red and half with gold. The contrast on the plate was stunning, like little edible sunsets. She still asks me to make them every time she hosts.

Ingredients

• 4 medium beets, trimmed and scrubbed: Roasting concentrates their natural sugars into something almost candy-like, and wrapping them in foil keeps the moisture locked in so they turn silky instead of dry.
• 150 g goat cheese, softened: Let it sit at room temperature for about 20 minutes so it spreads easily without tearing the beets, and the tang cuts through the sweetness perfectly.
• 2 tbsp fresh chives, finely chopped: Their mild onion bite adds a savory note that keeps the stacks from feeling too sweet.
• 1 tbsp fresh thyme leaves: I strip these from the stem with my fingers, and the woody, floral aroma clings to everything in the best way.
• Salt and freshly ground black pepper, to taste: A crack of black pepper on top of each layer makes the flavors pop and adds a tiny bit of heat.
• 2 tbsp extra virgin olive oil: Use the good stuff here since it is not being cooked, the fruity notes come through in the dressing.
• 2 tbsp balsamic vinegar: The acidity balances the richness and adds a glossy, restaurant-style finish when drizzled over the top.
• 1 tsp honey: Just a touch rounds out the vinegar and ties the whole dressing together without making it syrupy.
• 2 tbsp toasted walnuts, chopped (optional): I toast them in a dry pan until fragrant, and the crunch adds texture that makes each bite more interesting.
• Microgreens or arugula leaves (optional): A small handful on top adds a peppery freshness and makes the plate look alive.

Instructions

Roast the Beets:

Preheat your oven to 200°C and wrap each beet tightly in foil like you are tucking it in for a nap. Roast them on a baking sheet for 40 to 50 minutes until a knife slides through with no resistance, then let them cool before peeling the skins off with your fingers.

Prepare the Herbed Cheese:

Mix the softened goat cheese with half the chives and thyme in a small bowl, seasoning it with salt and pepper until it tastes bright and balanced. The herbs should be evenly distributed so every layer has flavor.

Make the Dressing:

Whisk together the olive oil, balsamic vinegar, and honey in another bowl until it emulsifies into a smooth, glossy drizzle. Taste it and adjust the sweetness or acidity to your liking.

Slice and Stack:

Slice the peeled beets into half-centimeter rounds, trying to keep them even so the stacks don't wobble. On each serving plate, layer a beet slice, a generous spread of herbed goat cheese, and repeat for 2 to 3 layers, finishing with a beet on top.

Garnish and Serve:

Drizzle the dressing lightly over each stack, sprinkle with the remaining herbs, and add the walnuts and microgreens if you are using them. Serve right away or chill them for up to 2 hours if you want to prep ahead.

Save

I served these at a small birthday dinner for my sister, and she said it was the first time she'd ever liked beets. Watching her go back for seconds felt like a quiet victory, the kind that makes all the chopping and roasting worth it.

How to Choose and Store Beets

Look for beets that feel firm and heavy with smooth skin and fresh-looking greens if they are still attached. I store mine unwashed in a plastic bag in the crisper for up to two weeks, and they stay sweet and earthy the whole time. If you buy them with the greens on, cut those off before storing or they will pull moisture from the roots.

Variations You Can Try

Golden beets make the stacks less messy and add a sunny color that looks gorgeous next to the red, and you can roast both kinds together for a mix. For a vegan version, swap the goat cheese for a plant-based cashew spread mixed with nutritional yeast and lemon juice. I have also added a thin slice of orange between the layers, and the citrus brightened everything in a way I did not expect.

Serving and Pairing Suggestions

These stacks work beautifully as a starter before a roasted chicken or lamb dinner, and they pair especially well with a crisp Sauvignon Blanc or a dry rosé. I have also served them on a big platter at a cocktail party, and people loved eating them with their fingers. If you are making them ahead, assemble the stacks and store them covered in the fridge, then add the dressing and garnishes just before serving so everything stays fresh.

• Bring the stacks to room temperature before serving if you chilled them, the flavors open up more when they are not ice cold.
• Double the dressing recipe if you love a saucy drizzle, it keeps in the fridge for a week and is great on salads too.
• Use a round cookie cutter to trim the beet slices into perfect circles if you want a cleaner, more uniform look.

Save

This recipe taught me that sometimes the best dishes come from last-minute improvisation and a willingness to trust what is already in your kitchen. I hope these little stacks bring you as much joy as they have brought me.

Questions & Answers

→ How should I roast the beets for best flavor?

Wrap each beet in foil and roast at 200°C (400°F) for 40–50 minutes until tender. This method enhances their natural sweetness and soft texture.

→ Can I prepare the stacks ahead of time?

Yes, you can assemble the stacks and chill them for up to 2 hours before serving to allow flavors to meld.

→ What cheese works well in this dish?

Soft goat cheese blends perfectly with roasted beets, especially when mixed with fresh chives and thyme for added herbaceous notes.

→ Are there garnish alternatives to walnuts?

Microgreens, arugula leaves, or toasted seeds offer fresh, crunchy textures as great alternatives to walnuts.

→ How can I make this suitable for vegans?

Substitute the goat cheese with a plant-based cheese spread to maintain a creamy texture while keeping it vegan-friendly.