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Beet Stacks

Beet Stacks – just in time for your Sunday night dinner tomorrow…pair with mashed cauliflower and lamb leg steak and you’ll be all set!
Not only are they beautiful to look at, they taste fabulous!
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Side Dish
Cuisine: American
Servings: 3 people
Author: Ali


  • 3 beets
  • 1/2 cup of goat feta cheese
  • 6 sprigs of thyme
  • 3 tablespoons of omega oil
  • 3 tablespoons of balsamic vinegar
  • 1/2 cup of chopped walnuts optional


  • First - you'll want to buy the beets with leaves...for some reason they sit up better - plus, they have that angular top, which is appealing rather than just a round beet.
  • Cut off the stems and use for juicing or in a mix salad - then peel the beets.
  • Wrap in tinfoil and bake at 425 degrees for 90 minutes. When done, open the tinfoil and let sit for 30 minutes.
  • Now - time to start getting ready to stack. Grab your dressing - omega oil and balsamic vinegar, goat feta cheese and thyme - walnuts, too, if you choose.
  • Cut the beets into 3 - place the bottoms down on the dish. Top with 1/3 of the cheese.
  • Top with 2 springs of thyme (pull the leaves off) and drizzle on 1 tablespoon of oil and 1 tablespoon of vinegar.
  • Repeat. Again, repeat. Done!