Roasted Beet and Feta Stack

Bright, colorful, and full of flavor, this Roasted Beet and Feta Stack is a perfect appetizer, side, or light lunch. Sweet roasted beets layered with tangy feta, fresh greens, and a zesty vinaigrette create a dish that’s as visually stunning as it is delicious. Easy to assemble and ideal for entertaining or a healthy meal, this recipe will make you fall in love with roasted beets.

Why You’ll Love This Recipe

• Vibrant and colorful: Eye-catching layers of roasted beets and feta
• Healthy and fresh: Packed with nutrients and flavor
• Easy to assemble: Minimal prep with maximum visual appeal
• Versatile: Serve as an appetizer, side, or light lunch
• Make-ahead friendly: Roast beets in advance for faster assembly

Ingredients

• 3 medium beets, peeled and sliced into 1/4-inch rounds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 ounces feta cheese, crumbled
• 2 cups mixed greens
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• Optional: toasted walnuts or pistachios for garnish

Step-by-Step Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss beet slices with olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
3. Roast for 25–30 minutes, flipping halfway through, until tender and slightly caramelized.
4. In a small bowl, whisk together balsamic vinegar, honey, and Dijon mustard to make the vinaigrette.
5. On individual plates, layer roasted beet slices, crumbled feta, and a few mixed greens. Repeat layers as desired.
6. Drizzle each stack with vinaigrette and garnish with toasted nuts if desired.
7. Serve immediately or chill for up to 1 hour before serving.

Tips & Variations

• Beet variations: Use golden or candy-striped beets for extra color and sweetness.
• Cheese options: Swap feta with goat cheese for a creamier texture.
• Extra flavor: Add fresh herbs like thyme, rosemary, or basil between layers.
• Nut-free option: Skip nuts or use seeds like pumpkin or sunflower.
• Make-ahead: Roast beets and store in the refrigerator for up to 3 days for quick assembly later.

Storage & Freezer Instructions

• Refrigerator: Store roasted beets and vinaigrette separately in airtight containers for up to 3 days. Assemble stacks just before serving.
• Freezer: Roasted beets can be frozen, but the assembled stacks are best fresh to maintain texture and flavor.
• Serving: Bring beets to room temperature or slightly warm before layering for best taste.

Serving & Pairing Ideas

• Serve as a starter or appetizer at dinner parties.
• Pair with crusty bread or quinoa salad for a light lunch.
• Drizzle extra balsamic glaze or sprinkle microgreens for an elegant touch.

Frequently Asked Questions

Can I use pre-cooked or canned beets?

Yes, pre-cooked beets save time. Slice and layer directly, but roasting fresh beets enhances flavor.

Can I make this vegan?

Absolutely! Replace feta with vegan cheese or a nut-based cream.

Can I prepare the vinaigrette in advance?

Yes, whisk balsamic vinegar, honey, and Dijon mustard and store in an airtight container in the fridge for up to 1 week.

Can I assemble the stacks ahead of time?

It’s best to keep components separate until ready to serve to maintain freshness and texture.

Ready to Make It?

This Roasted Beet and Feta Stack is fresh, colorful, and bursting with flavor. Perfect for gatherings, light lunches, or healthy dinners, it’s easy to assemble and visually impressive. Save this recipe and enjoy a vibrant dish everyone will love!

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