Roasted Beet & Blue Cheese Towers (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 medium beets, roasted until tender and sliced into thick rounds
02 -
1 large pear, thinly sliced
03 -
½ cup blue cheese, crumbled
04 -
¼ cup pecans, toasted and roughly chopped
05 -
1 tablespoon honey
06 -
1 tablespoon balsamic glaze
07 -
1 tablespoon olive oil
08 -
Fresh thyme sprigs, for garnish
→ Optional Additions
09 -
Candied walnuts
10 -
Microgreens
11 -
Goat cheese (as an alternative to blue cheese)
12 -
Pomegranate seeds
13 -
Toasted sunflower seeds
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Wrap whole beets individually in aluminum foil and place them on a baking sheet. Roast for 45-50 minutes, or until fork-tender. Let them cool completely, then peel off the skin by gently rubbing it with your fingers or a paper towel. Slice the beets into ½-inch thick rounds.
02 -
Heat olive oil in a non-stick pan over medium heat. Add the thinly sliced pear and drizzle with honey. Sauté for approximately 2 minutes per side, until the pears become lightly golden and caramelized. Remove from heat and set aside.
03 -
Place a beet slice on each serving plate to form the base of your tower. Add a layer of crumbled blue cheese on top of the beet, then place a caramelized pear slice over the cheese. Continue layering with another beet slice, more blue cheese, and another pear slice. Finish with a final layer of blue cheese on top.
04 -
Sprinkle the toasted pecans over and around the stacks. Add fresh thyme sprigs for an elegant presentation. Drizzle each stack generously with balsamic glaze for a glossy, tangy finish. Serve immediately at room temperature.
# Notes:
01 -
For easy peeling, roast the beets until completely tender - a fork should slide in easily. Let them cool before handling.
02 -
The components can be prepared ahead of time and assembled just before serving for a stress-free elegant appetizer.
03 -
For a more uniform presentation, use a round cookie cutter to cut the beet slices to the same size.