Name: Beetroot and goat's cheese stacks
Prep time: 95 min
Total time: 95 min
Yield: 1
Ingredients: 425g can sliced beetroot, drained; 60ml olive oil; 60ml balsamic vinegar; 3 tsp chopped chives; 41.20 gm milk; 120g soft goat's cheese; Mixed baby salad leaves, to garnish; 18.40 gm toasted chopped walnuts

Beetroot and goat's cheese stacks

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Prep Time:
95 minutes

Cook Time:

Total Time:
95 minutes

Elevate your salad game with a gourmet beet and goat cheese stack.

Ingredients:

425g can sliced beetroot, drained
60ml olive oil
60ml balsamic vinegar
3 tsp chopped chives
41.20 gm milk
120g soft goat's cheese
Mixed baby salad leaves, to garnish
18.40 gm toasted chopped walnuts

Instructions:

Select 12 uniform beetroot slices, gently dry with paper towel, and arrange in a shallow dish. Drizzle with oil and balsamic, and let marinate at room temperature for 1 hour.
Combine chives, milk, and goat's cheese in a bowl. Season with sea salt and freshly ground black pepper, then mash until smooth using a fork.
Before serving, drain the beetroot and pat dry with paper towel, saving the dressing. Place one beetroot slice on a serving plate, then use a piping bag to pipe the cheese mixture onto the slice. Continue layering the beetroot and cheese until you have 4 stacks. Finish each stack with a final beetroot slice.
Top each stack with fresh leaves, scatter walnuts around the plate, and generously drizzle with the remaining dressing. Serve promptly to enjoy the flavors at their peak.

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