Ingredients
Scale
- 4 small to medium-sized beets
- 4 ounces of goat cheese
- 1/4 cup balsamic vinegar
- 1/2 cup walnut oil
- 1/2 cup chopped walnuts
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C). Scrub and rinse the beets, pat dry, and coat lightly with olive oil. Wrap in foil and roast for 1 to 1.5 hours until tender.
- Allow beets to cool before peeling.
- Toast chopped walnuts in a dry frying pan over medium heat until golden brown.
- Whisk together balsamic vinegar and walnut oil; season with salt and pepper.
- Slice each beet into rounds and layer them with crumbled goat cheese on a plate.
- Drizzle vinaigrette over the stacks and sprinkle with toasted walnuts and fresh thyme.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Appetizer/Salad
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stack (approximately 150g)
- Calories: 290
- Sugar: 8g
- Sodium: 160mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg