Beet Tower Recipe
of layered with goat cheese, beet vinaigrette, mâche, roasted pistachios
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Ingredients
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Beets & Vinaigrette
Cheese & Greens
Nuts & Garnishes
Plating oil (optional)
Method
Beets & Vinaigrette
- 1
Roast the beets
Preheat oven to 400°F (200°C). Trim beet greens leaving about 1/2 inch stem, scrub beets clean. Toss beets with 2 tbs olive oil and a pinch of salt and pepper, wrap each beet loosely in foil (or place in a covered roasting pan) and roast until tender when pierced with a knife, 45–60 minutes depending on size. Remove from oven, unwrap and let cool until you can handle them. Peel skin by rubbing with a paper towel or slipping it off with a paring knife. Chill beets until cool, about 30 minutes, to make clean slices.
- 2
Make the beet vinaigrette
While beets roast, whisk together 2 tbs red wine vinegar, 1 tbs Dijon mustard (or 1 tsp if using above quantity), 1 tsp honey, 1 tsp lemon juice, 1 tsp salt and 1/2 tsp black pepper in a small bowl. Slowly whisk in 3 tbs extra-virgin olive oil until emulsified. Taste and adjust seasoning. Optional: reserve 1–2 tbs vinaigrette and blend 1 small roasted beet wedge into it for a pink, beet-forward dressing — use an immersion blender or blender until smooth, then pass through a fine mesh if desired.
- 3
Slice the beets
Using a sharp knife or mandoline set to medium-thin, slice the cooled beets into 1/8–1/4-inch (3–6 mm) rounds. Keep slices even so the tower stacks neatly. If beets are different sizes, use the same beet for a given stack so rounds align cleanly.
Cheese & Greens
- 4
Prepare the goat cheese
In a small bowl, soften the goat cheese with a fork. If desired, fold in 1 tbsp mascarpone or cream cheese and the chopped chives to make a smoother, spreadable mixture. Season lightly with a pinch of salt and black pepper to taste. Transfer the mixture to a piping bag fitted with a plain round tip or to a resealable plastic bag with the corner snipped off for easier layering.
- 5
Dress the mâche lightly
Toss the mâche with 1–2 tablespoons of the beet vinaigrette you made (do not overdress; leaves should be lightly coated). Reserve remaining vinaigrette for finishing and serving.
Nuts & Garnishes
- 6
Toast and chop pistachios
If using raw pistachios, preheat a small skillet over medium heat. Add pistachios and toast, stirring frequently, until fragrant and lightly browned, 3–5 minutes. Remove from heat and let cool. Roughly chop pistachios to a coarse crumb and set aside. If using already roasted pistachios, simply chop and set aside.
- 7
Crisp finish (optional)
Optional: lightly crisp the chopped pistachios in the skillet for 30–60 seconds after chopping to warm and refresh their aroma. Cool before using so they stay crunchy.
Assembly & Plating
- 8
Assemble the beet tower
Place a round metal ring mold (about 2.5–3 inches / 6–8 cm diameter, 1.5–2 inches tall) in the center of a plate. Lay one beet slice flat in the bottom of the ring. Pipe or spoon a thin layer (about 1 tsp) of the goat cheese mixture over the beet slice, spreading to the edge. Add another beet slice on top, press gently, then add another thin layer of goat cheese. Continue alternating beet slices and goat cheese for 5–7 beet layers, finishing with a beet slice on top. Each cheese layer should be thin so the beets remain the dominant texture and flavor. If your slices are large, you may make 2 towers per plate or one tall tower per serving.
- 9
Top and finish
Gently remove the ring mold by lifting straight up. Place a small quenelle or tuft of dressed mâche on top of the tower (or beside it). Sprinkle chopped pistachios around the base of the tower and over the top. Drizzle reserved beet vinaigrette around the plate and a light thread of the finishing olive oil over the tower and greens. Finish with a pinch of flaky sea salt and a grind of black pepper. Garnish with microgreens or herb sprigs if using.
- 10
Serve
Serve immediately at room temperature so the goat cheese is soft and the beets are cool but not chilled. Provide a small knife and fork for cutting through the layers. Leftover components can be kept separately: dressed mâche for up to 4 hours, roasted beets refrigerated for up to 3 days, goat cheese mixture refrigerated for 2–3 days.