Easy

Beetroot and goat's cheese stacks

Name: Beetroot and goat's cheese stacks
Prep time: 95 min
Total time: 95 min
Yield: 4
Ingredients: 425g can sliced beetroot, drained; 1/4 cup (60ml) olive oil; 1/4 cup (60ml) balsamic vinegar; 3 teaspoons chopped chives; 2 tablespoons milk; 120g soft goat's cheese; Micro salad and herb leaves (see note) or regular mixed baby salad leaves, to garnish; 2 tablespoons toasted chopped walnuts

Rate now

1h 35m

Jump to recipe

Create salads like a professional chef with this gourmet beetroot and goat's cheese stack.

425g can sliced beetroot, drained
1/4 cup (60ml) olive oil
1/4 cup (60ml) balsamic vinegar
3 teaspoons chopped chives
2 tablespoons milk
120g soft goat's cheese
Micro salad and herb leaves (see note) or regular mixed baby salad leaves, to garnish
2 tablespoons toasted chopped walnuts

Method

1.

Choose 12 even-sized slices of beetroot, pat dry with paper towel, then lay in a shallow dish. Cover with the oil and balsamic, then set aside at room temperature for 1 hour.
2.

Place the chives, milk and goat's cheese in a bowl. Season with sea salt and freshly ground black pepper, then mash with a fork until smooth.
3.

Just before serving, drain the beetroot (reserving dressing) and pat slices dry with paper towel. Place 1 beetroot slice on a serving plate. Spoon the cheese mixture into a piping bag and pipe some onto the beetroot (alternatively, spread about 1 tablespoon of mixture over the beetroot with the back of a spoon). Repeat with more beetroot and cheese, then finish with a final beetroot slice. Repeat to make 4 stacks.
4.

Garnish each stack with a few leaves, sprinkle some walnuts around each plate, then drizzle with the reserved dressing. Serve immediately.