Ingredients:
For the Towers:
3 medium beets (red and/or golden for color contrast)
1/2 cup creamy blue cheese, crumbled (Gorgonzola or Roquefort work well)
1/4 cup toasted walnuts or pecans, chopped
1–2 tablespoons plain Greek yogurt or cream cheese (optional, for smoother filling)
Microgreens or arugula for garnish
Salt and pepper to taste
For the Dressing:
1 tablespoon balsamic vinegar
1 teaspoon honey
3 tablespoons olive oil
Pinch of salt and black pepper
Instructions:
- Roast the Beets:
Preheat oven to 400°F (200°C).
Scrub beets, trim the tops, and wrap them in foil.
Roast for 45–60 minutes until fork-tender.
Let cool, then peel and slice into 1/4-inch rounds.
- Prepare the Filling:
In a bowl, mix crumbled blue cheese with chopped nuts.
For a smoother texture, mash with a bit of Greek yogurt or cream cheese. Season with black pepper.
- Make the Dressing:
Whisk balsamic vinegar, honey, olive oil, salt, and pepper until emulsified. Set aside.
- Assemble the Towers:
Layer beet slices with a spoonful of the blue cheese mixture between each slice (like a mini sandwich tower).
Stack 2–3 layers per serving.
Drizzle lightly with the balsamic dressing.
- Garnish & Serve:
Top with microgreens or arugula and a few extra nuts.
Serve chilled or at room temperature