Rustic Beet and Goat Cheese Stacks with Walnut Thyme Vinaigrette

Why You’ll Love This Recipe

This recipe is as beautiful as it is delicious. The natural sweetness of the roasted beets pairs perfectly with the tangy goat cheese, while the walnut thyme vinaigrette adds a nutty, savory touch that ties everything together. It’s a dish that feels elevated yet approachable, making it ideal for dinner parties, holiday gatherings, or weeknight meals when you want something a little special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Red and golden beets, trimmed and scrubbed
• Goat cheese, softened
• Olive oil
• Salt
• Black pepper

For the Walnut Thyme Vinaigrette:

• Chopped walnuts, toasted
• Fresh thyme leaves
• Dijon mustard
• Red wine vinegar or sherry vinegar
• Olive oil
• Honey or maple syrup (optional)
• Salt and pepper to taste

Directions

1. Preheat the oven to 400°F (200°C).
2. Wrap each beet in foil and roast on a baking sheet for 45–60 minutes, or until fork-tender.
3. Let the beets cool, then peel and slice into ¼- to ½-inch rounds.
4. Using a round cutter (optional), trim the beet slices for uniform stacks.
5. In a small bowl, mix goat cheese with a bit of olive oil and black pepper to make it more spreadable.
6. To assemble, alternate layers of beet slices and goat cheese, gently pressing to form stacks.
7. In a separate bowl, whisk together Dijon mustard, vinegar, olive oil, thyme, and optional honey. Stir in chopped toasted walnuts.
8. Drizzle the vinaigrette over the beet stacks just before serving.
9. Garnish with extra thyme or walnuts if desired.

Servings and timing

Serves: 4
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes

Variations

• Cheese Options: Swap goat cheese for blue cheese, ricotta, or whipped feta for a different flavor profile.
• Add Greens: Serve over arugula or spinach for a complete salad.
• Vegan Version: Use a dairy-free goat cheese alternative or cashew-based spread.
• Citrus Boost: Add orange or grapefruit segments for a burst of acidity.
• Spiced Nuts: Use spiced candied walnuts or pecans for extra crunch and flavor.

Storage/Reheating

Assembled stacks are best served fresh, but components can be made ahead. Store roasted beet slices and vinaigrette in separate airtight containers in the refrigerator for up to 4 days. Goat cheese can be prepared and stored ahead as well. Assemble just before serving to maintain texture and presentation.

FAQs

Can I roast the beets in advance?

Yes, roasted beets can be prepared up to 4 days ahead and stored in the fridge until ready to use.

Should I serve this dish warm or cold?

It can be served chilled, at room temperature, or slightly warm depending on your preference.

Can I use pre-cooked beets?

Yes, vacuum-packed pre-cooked beets are a time-saving option, though freshly roasted beets offer better flavor.

What’s the best way to peel roasted beets?

Once cooled, rub the skins off with a paper towel or your hands; they should slip off easily.

How do I toast walnuts?

Place walnuts in a dry skillet over medium heat for 5–7 minutes, stirring frequently until fragrant.

Can I use dried thyme instead of fresh?

Fresh thyme is recommended, but you can substitute with dried thyme—use about ⅓ the amount.

How do I keep the goat cheese from crumbling?

Soften the cheese to room temperature and mix with a bit of olive oil to create a spreadable consistency.

Can I make mini stacks for appetizers?

Yes, use smaller beet slices or cut larger slices with a small ring mold for bite-sized portions.

What wine pairs well with this dish?

A crisp white wine like Sauvignon Blanc or a light Pinot Noir complements the earthy and tangy flavors well.

Can I use only one type of beet?

Absolutely. Using both red and golden adds visual appeal, but either one works beautifully on its own.

Conclusion

Rustic Beet and Goat Cheese Stacks with Walnut Thyme Vinaigrette offer a delightful balance of sweet, savory, and tangy flavors in a dish that looks as good as it tastes. Whether you’re making it for a special occasion or a simple weekday treat, this recipe elevates everyday ingredients into something truly memorable.

Rustic Beet and Goat Cheese Stacks with Walnut Thyme Vinaigrette

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Rustic Beet and Goat Cheese Stacks with Walnut Thyme Vinaigrette are a visually stunning and flavorful dish featuring layers of roasted beets and creamy goat cheese, topped with a nutty, herbaceous vinaigrette. Perfect as an elegant appetizer, salad, or light vegetarian entrée.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 4 servings
• Category: Salad
• Method: Roasted
• Cuisine: American
• Diet: Vegetarian

Ingredients

1. 2 red beets, trimmed and scrubbed
2. 2 golden beets, trimmed and scrubbed
3. 4 oz goat cheese, softened
4. 1 tbsp olive oil (for goat cheese)
5. Salt and black pepper, to taste

For the Walnut Thyme Vinaigrette:

• 1/4 cup chopped walnuts, toasted
• 1 tsp fresh thyme leaves
• 1 tsp Dijon mustard
• 1 tbsp red wine vinegar or sherry vinegar
• 2 tbsp olive oil
• 1 tsp honey or maple syrup (optional)
• Salt and pepper, to taste

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Instructions

Preheat the oven to 400°F (200°C).

1. Wrap each beet in foil and roast on a baking sheet for 45–60 minutes, or until fork-tender.
2. Let the beets cool, then peel and slice into ¼- to ½-inch rounds.
3. Optional: Use a round cutter to trim beet slices for uniform stacks.
4. In a small bowl, mix goat cheese with 1 tbsp olive oil and a pinch of black pepper until spreadable.
5. Assemble stacks by alternating beet slices and goat cheese layers, gently pressing to form stacks.
6. In a separate bowl, whisk together Dijon mustard, vinegar, olive oil, thyme, and optional honey. Stir in toasted walnuts. Season with salt and pepper.
7. Drizzle vinaigrette over the beet stacks just before serving.
8. Garnish with extra thyme or chopped walnuts, if desired.

Notes

1. Roast beets in advance to save time—store in the fridge up to 4 days.
2. Softening goat cheese and mixing with oil makes it easier to spread and layer.
3. Use a ring mold or biscuit cutter for uniform, elegant stacks.
4. Assemble just before serving to keep the structure and presentation intact.
5. This dish works beautifully served chilled, warm, or at room temperature.

Nutrition

• Serving Size: 1 stack
• Calories: 230
• Sugar: 7g
• Sodium: 280mg
• Fat: 17g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 15mg