Rustic Beet and Goat Cheese Stacks with Walnut Thyme Vinaigrette 🍂🧀🌿
These Rustic Beet and Goat Cheese Stacks are a show-stopping appetizer or side dish that balances earthy beets, creamy goat cheese, and a nutty walnut thyme vinaigrette. Perfect for a dinner party or an elegant touch to any meal!

Ingredients
For the Stacks:
4 medium beets (red, golden, or a mix)
6 ounces (170g) goat cheese, softened
2 tablespoons honey
2 tablespoons fresh chives, chopped
Salt and pepper, to taste
For the Walnut Thyme Vinaigrette:
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
2 teaspoons honey
¼ cup walnuts, finely chopped
1 teaspoon fresh thyme leaves, chopped
Salt and freshly ground pepper, to taste
For Garnish:
Fresh thyme sprigs
Extra walnuts, chopped
Instructions
1. Roast the Beets:
Preheat your oven to 400°F (200°C).
Wrap each beet individually in foil and roast for 45–60 minutes, or until fork-tender.
Allow the beets to cool slightly, then rub off the skins using a paper towel. Slice into ¼-inch thick rounds.
2. Prepare the Goat Cheese Filling:
In a small bowl, mix the softened goat cheese with honey, chopped chives, salt, and pepper until smooth.
3. Make the Walnut Thyme Vinaigrette:
In a small jar or bowl, combine olive oil, red wine vinegar, Dijon mustard, honey, walnuts, thyme, salt, and pepper. Shake or whisk until well blended.
4. Assemble the Stacks:
Place a beet slice on a serving plate, top with a dollop of the goat cheese mixture, then add another beet slice. Repeat to create stacks (3–4 layers per stack).
Drizzle the walnut thyme vinaigrette over the stacks.
5. Garnish and Serve:
Sprinkle with additional chopped walnuts and garnish with fresh thyme sprigs.
Serve immediately or chill for up to 1 hour before serving.
Details
Prep Time: 15 minutes
Cook Time: 1 hour (roasting beets)
Total Time: 1 hour 15 minutes
Servings: 4 stacks
Tips
Time-Saver: Use pre-cooked beets available in the produce section for quicker assembly.
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