Fresh, colorful, and flavorful Roasted Beet and Feta Stack perfect for appetizers or light meals.

Scale

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

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1. Preheat oven to 400°F and line a baking sheet with parchment.

2. Toss beet slices with olive oil, salt, and pepper and roast 25–30 minutes, flipping halfway.

3. Whisk together balsamic vinegar, honey, and Dijon mustard.

4. Layer roasted beet slices, crumbled feta, and mixed greens on individual plates.

5. Drizzle with vinaigrette and garnish with nuts if desired.

6. Serve immediately or chill for up to 1 hour.

Use golden or candy-striped beets for extra color.

Swap feta with goat cheese for creaminess.

Add fresh herbs for flavor.

Skip nuts or use seeds for nut-free option.

Roast beets in advance for easy assembly.