Roasted Beet & Blue Cheese Towers

These colorful stacks were born from pure desperation about six years ago when I was hosting my first "grown-up" dinner party in my tiny apartment. I had promised my friends this fancy appetizer I'd seen in a magazine, then realized the day of that it required equipment I didn't own. With guests arriving in two hours and beets already roasted, I started stacking ingredients in a panic - and accidentally created what's now become my signature dish. The towers looked so elegant that my friends thought I'd planned it all along!

My sister-in-law Jenny absolutely HATES beets. Claims they "taste like dirt." When she came for dinner last Christmas, she politely took one of these towers to avoid hurting my feelings. I watched her take a hesitant bite, then look up in complete surprise. She ended up eating three and texting me for the recipe the next day. The magic is in how the blue cheese and balsamic cut through that earthiness that some people find off-putting.

Simple Ingredients

Beets - 2-3 medium (mix of red and golden if possible).
Bosc Pears - 1-2, cored and sliced about ¼-inch thick.
Blue Cheese - 4 ounces (about 115g), such as Gorgonzola dolce, crumbled.
Pecans - ¼ cup, roughly chopped.
Balsamic Glaze - For drizzling.
Fresh Thyme - Few sprigs, for garnish.
Olive Oil - For cooking pears.
Honey - 1 teaspoon (optional, for pears).

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Real-Life Preparation

Roast Your Beets

Heat your oven to 400°F (200°C). Cut off the beet tops but leave the little root tail. Give them a quick scrub, wrap each one in foil, and stick them on a baking sheet. Roast them for about an hour, depending on size, until you can stab them easily with a knife. Let them cool before handling.

Deal With The Pears

While the beets are cooling, slice up a pear. Core it, then cut it into slices about 1/4-inch (about 6mm) thick. Heat a pan, add a splash of olive oil, toss in the pear slices, and drizzle with some honey (if using). Cook until they're golden on both sides - maybe 2 minutes per side. They should still hold their shape but be slightly soft. Transfer to a plate so they don't keep cooking.

Toast Those Nuts

Roughly chop your pecans. Throw them in a dry pan over medium heat and stir them around until they smell amazing and look a shade darker, about 4-5 minutes. Pour them immediately onto a plate to stop cooking.

Build Your Towers

Start with a beet slice on the bottom, add some crumbled blue cheese, then a pear slice. Repeat once more so you have two layers of everything.

Make It Pretty

Sprinkle those toasted pecans over and around your towers. Drizzle everything with the balsamic glaze. Add a few sprigs of thyme and serve immediately.

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The first time I made these, I learned a hard lesson about beet juice. I was wearing my favorite white shirt (already a questionable choice for cooking) and ended up with pink splatters all over it that NEVER came out. Now I have a dedicated "beet-handling outfit" - a black apron over old clothes. Oh, and I once served these on white plates at a dinner party without thinking about the beet juice that would inevitably run... my white plates now have a lovely pink tinge to them!

This might sound silly, but these little towers have been with me through some big life moments - I served them at the dinner where I introduced my now-husband to my parents, brought them to my best friend's housewarming, and they were the first "fancy" dish I made after my son was born and I finally had energy to cook again. There's something special about a recipe that's simple enough to make even when life is chaotic but looks impressive enough for those milestone moments.

Frequently Asked Questions

→ Can I prepare the components ahead of time?

Yes! Roast the beets and caramelize the pears up to 2 days ahead. Store separately in the refrigerator and assemble just before serving.

→ What can I substitute for blue cheese?

Goat cheese is an excellent alternative for a milder flavor. Feta or gorgonzola also work well depending on your preference.

→ How do I keep the towers from falling over?

Choose flat, even slices of beet for the base and don't stack them too high. You can also secure them with a cocktail pick for serving.

→ Can I use pre-cooked packaged beets?

Yes, vacuum-packed cooked beets work well as a time-saver, though freshly roasted beets offer the best flavor.

→ What's the best way to serve these as a party appetizer?

Make smaller, two-layer stacks using a round cookie cutter for uniform shapes, and arrange on a serving platter with extra balsamic glaze on the side.