I believe there’s some wisdom in the mantra, “Eat Your Colors,” and this little stack of goodness embraces it. Just the sight of these colorful layers of earthy red beet, crisp grated carrot, soft melt-in-your-mouth goat cheese and a drizzle of chive-pistachio pesto energizes me. As an appetizer, lunch, or side dish, this is one mighty tower of wholesome goodness. Have you filled your plate with colors today?
Beet, Carrot & Goat Cheese Stack with Chive-Pistachio Pesto
- 2 thick slices cut from the center of roasted or steamed beets (ends reserved for another use)*
- 100 g./ 3.5 oz. of soft, pliable goat cheese
- 2 small carrots, grated
- 1/2 cup chopped chives
- 2 Tbs. pistachios for the pesto, plus 2 tsp. more for crumbling on top
- zest and juice of 1/2 lemon
- 1 mint leaf (optional)
- 1/3 cup olive oil (to taste)
- salt & pepper to taste
- Place the beet slices on individual plates. Use a ring mold or other round shape that roughly fits the size of the beet (you could cut off the bottom of a paper cup and use the remaining funnel shape upside down as a ring mold) to shape the next layer of grated carrot on each plate, then the next layer of goat cheese. (Just press each layer down with your fingers as you hold the ring in place and then lift the ring carefully before proceeding to the next layer.)
- In a blender, blitz the chives, 2 Tbs. pistachios, lemon zest and juice, and mint leaf. Drizzle the olive oil in slowly while continuing to blend until smooth and emulsified. Taste and add salt & pepper to desired seasoning.
- Pour the pesto over the top of the stacks and add some crumbled pistachios on top. Enjoy!
* A note on preparing the beets: I bought my beets pre-cooked and marinated, but you could peel and steam raw beets until soft or roast them. To roast, cover each whole (washed but unpeeled) beet in aluminum foil, place them in a roasting dish or baking sheet and cook at 375 F/ 190 C for about one hour. When cool enough to touch, unwrap the foil peel the skin off the beets. I find they are tasty marinated with some olive oil, vinegar, sugar, and salt & pepper as in this recipe.
June 12, 2014 at 12:38 pm
June 23, 2014 at 12:55 pm
June 12, 2014 at 1:21 pm
So pretty ! And fresh. I’d love this!
June 23, 2014 at 12:57 pm
Hi Darya! Thanks 🙂 I don’t know what it is about a “stack” but I’m drawn to them and like the dramatic visual. Fresh ingredients make it so tasty!
June 12, 2014 at 2:59 pm
Colourful and Cute! 🙂
June 23, 2014 at 12:57 pm
Thanks, I liked the colors here too 🙂
June 12, 2014 at 3:00 pm
Gorgeous!!! Did you use biscuit molds to shape the layers?
June 12, 2014 at 3:23 pm
Yes, biscuit molds! Thanks so much 🙂
June 12, 2014 at 3:04 pm
Perfection! This post is right up my alley…I can’t help but plan and prepare meals around the colors on the plate! These little stacks are beautiful! I imagine the flavors combined in each bite are fabulous!
June 23, 2014 at 1:03 pm
Thanks, Nancy! I’m so glad to hear you like it. I heard somewhere that beet & goat cheese salads were passe, and I had to disagree – such a classic combo and one that I love, I will definitely keep making it 🙂 It’s fun to mix it up a bit too and I was pleasantly surprised with the visual of this stack, and it was tasty!
June 12, 2014 at 3:08 pm
Mmm love beets and goat cheese, and these little stack creations took my breath away! How inventive!
June 23, 2014 at 1:05 pm
Thanks, I love this combo too. It’s the first time I’ve tried it with pesto of any kind, and the chive flavor really complemented it, I think 🙂
June 12, 2014 at 4:06 pm
Ok, this is so creative, and full of so much flavor! Wow!!
June 23, 2014 at 1:05 pm
Aww, thanks, Lori!
June 12, 2014 at 4:12 pm
Love the freshness of this. Looks really good!
June 23, 2014 at 1:08 pm
Thanks, CB. I felt really good after having this for lunch and have been craving more of this freshness 🙂
June 12, 2014 at 5:36 pm
Such fresh flavors and colors. Beautiful penetration! 🙂
June 12, 2014 at 6:02 pm
This is just stunning. I love the classic beet and goat cheese combo, but the idea of a stack is so new to me. The pesto looks so amazing. This to me is the crowning glory. I must make this!
June 23, 2014 at 1:13 pm
Thanks, Amanda! I loved the pesto, it was a pleasant surprise to me that chives are suitable for making pesto! And a flavorful one, I loved it with the beet-goat cheese combo. I first saw the “stack” trend at a little restaurant in Maine serving a “lobster stack” as an appetizer – with a mango sauce, yum! This one is easy but gives it a little dramatic visual appeal, I think 😉
June 12, 2014 at 9:48 pm
That looks yummy!! I wish I could eat cheese 😦
June 23, 2014 at 1:17 pm
Thanks! I suppose you could replace the cheese with a layer of greens or something? I think that would be a more healthful version too 🙂
June 23, 2014 at 3:48 pm
Going for it.
June 12, 2014 at 10:37 pm
These are gorgeous, Laura! The colors are so pretty and that chive pistachio pesto sounds right up my alley!
June 23, 2014 at 1:18 pm
Thanks, Patty! I really enjoyed that pesto, I think I need to make it again and try it on other things!
June 12, 2014 at 11:47 pm
Looks sensational, Laura ! 🙂 Tell me: you use the word ‘pesto’ … so could this version of same be used in the same way as another other kind, please ?
June 23, 2014 at 1:21 pm
Hi M-R, thanks! I do think this pesto could be used in the same way, in pasta, etc. I didn’t add any parmesan or other cheese to this pesto (because of the goat cheese in the stack already) but otherwise it is just like a regular pesto.
June 13, 2014 at 2:36 am
Love it! what a gorgeous presentation and tasty dish. The pesto also goes perfectly with this, I really love your very creative approach. Absolutely delicious.
June 23, 2014 at 1:26 pm
Thank you, Suzanne! I really appreciate your kind words. I have to say I was unsure that the look or sound of this dish would be appealing to people besides me, and it’s great to hear you love the idea. I thought it was tasty and I felt really good after eating all these fresh ingredients. I find I feel good after eating a variety of colors like this 🙂
June 13, 2014 at 3:18 am
You always bring such beautiful food to the table. I love this Laura. I’m afraid mine would not look so perfectly placed. Maybe I need a biscuit mold!
June 23, 2014 at 1:28 pm
That’s so nice of you to say, thanks!!! Well, this is far from perfectly placed – I had to smoosh the cheese into the biscuit mold and I’m afraid there were lots of imperfections. But in the end, it was a tasty combo of fresh ingredients. I like experimenting with these stacks for the visual appeal and wanted to showcase all that fresh color; so happy you like it 🙂
June 13, 2014 at 6:29 am
Oh, I am so drooling over your dish!
June 23, 2014 at 1:29 pm
Aw, thanks!! Glad you like it, Julianna.
June 13, 2014 at 11:25 am
It looks very tempting 🙂
June 23, 2014 at 1:29 pm
As far as temptations go, this one’s fairly good for you 🙂 Thanks!
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June 13, 2014 at 2:52 pm
these are gogeous!
June 23, 2014 at 1:30 pm
June 13, 2014 at 3:51 pm
I love the bright colors in this dish. Thank you for bringing it to Fiesta Friday, and have a wonderful weekend!
June 23, 2014 at 1:30 pm
Thanks, Kaila, hope you had a wonderful week!
June 13, 2014 at 4:32 pm
Gorgeous presentation! Fantastic recipe, definitely going to be giving this one a try. Happy Fiesta Friday! 🙂
June 23, 2014 at 1:31 pm
Thanks, and let me know how you like it if you try! Hope you had a great week, happy Monday!
June 13, 2014 at 6:17 pm
That is definitely a little stack of loveliness 🙂
June 23, 2014 at 1:32 pm
Oh, thank you, Elaine!
June 13, 2014 at 10:16 pm
Oh gosh – this looks so good – fresh and just gorgeous! Bookmarking this one! Happy Fiesta Friday!
June 23, 2014 at 1:33 pm
Thank you, Selma! I’ve been craving fresh and colorful food, and I always love the beet + goat cheese combo. I had fun stacking this one up. Have a wonderful start to a new week 🙂
June 14, 2014 at 2:06 am
Happy Fiesta Friday #20, Darling Laura! It is always a treat to come to your blog. You make dishes that are beauties to the eyes and fun to the palate. Bakes beets are one of my favorites, and together with other fabulous things it is stacked… Wow! I’ll have one at the party to have a pleasant dream tonight! 😛 あ.. たまらない!
June 23, 2014 at 1:39 pm
Thank you for your sweet words, Fae, I always appreciate your feedback! Thank you for being such a wonderful host of FF, along with Angie and Suzanne, too. I’m so happy you like this beet stack and truly honored to be featured on FF alongside all the wonderful offerings. xoxo
June 14, 2014 at 3:03 am
Beautiful and delicious looking!
June 23, 2014 at 1:40 pm
June 14, 2014 at 5:58 pm
This looks absolutely divine! I can’t wait to try that pesto… It might be really interesting with fresh mozzarella as well, don’t you think?
June 23, 2014 at 1:41 pm
Oh yes! It was my first time making pesto with chives and it worked really well – you’re right it would be great on fresh mozzarella! Thanks for the idea 🙂
June 14, 2014 at 6:43 pm
Laura this plate is stunning! It could be the cover of a food magazine!
June 23, 2014 at 1:42 pm
Oh my, well thank you so much! That’s some compliment. Funny because I actually feared it wouldn’t be appealing at all – visually or the sound of it, so I’m so glad you like it 🙂 I found it very tasty and wholesome, the kind of meal that makes me feel good afterwards.
June 15, 2014 at 4:22 am
Gorgeous work Laura.
June 23, 2014 at 1:43 pm
June 15, 2014 at 11:27 am
These looks absolutely amazing. So beautiful that I’d be hesitant to eat them!
June 23, 2014 at 1:46 pm
June 15, 2014 at 6:41 pm
What a great idea. I love pesto, beets and goat cheese. Summer stacking is so fun with fresh garden veggies.
June 23, 2014 at 1:48 pm
Thanks, Shanna – yes, these were fun and so easy. Sometimes I crave colorful fresh veggies like this; the pesto was an experimental twist and went well with the flavor combo.
June 18, 2014 at 1:58 am
These look delicious and I love the colours! I have a jar of pesto/dip that I made with leftover mint pesto and other stuff. Your recipe could be a good way of using up some of it. Can’t wait to try it out soon.
June 23, 2014 at 1:49 pm
That sounds great – I was considering using more mint in the pesto and think it would be a bright fresh addition. Hope you try it!
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June 20, 2014 at 4:07 pm
Found this recipe through Fiesta Friday and I have to say… yum! Chive and pistachio? I never would have thought of it! I’ve pinned the recipe and can’t wait to try it. Thanks! x Beth
June 23, 2014 at 1:51 pm
Thanks, Beth! So happy you stopped by, and nice to see you at Fiesta Friday! Chive & pistachio was a bit of an experiment, and I was pleasantly surprised that it worked great as a pesto. Let me know how you like it if you try! Thanks, -Laura
June 20, 2014 at 8:02 pm
looks delicious and colourful with pista pesto……can’t wait to try it out soon…
June 23, 2014 at 1:52 pm
Cool, glad you like it! I enjoyed that pesto, I think I’ll make it again soon and try it out on different foods 🙂
June 22, 2014 at 1:20 pm
It can’t get better than this. Beautiful presentation and a healthy dish.
June 23, 2014 at 1:54 pm
Thanks so much! I enjoyed building this little stack, and felt so fresh & healthy eating it 🙂
June 22, 2014 at 8:03 pm
Gorgeous. I have to try more “pretty” foods. Thanks for the inspiration. Tracey@WhatsforDinnerDoc.com
June 23, 2014 at 1:56 pm
Thanks, Tracey! I find I feel so much better when I eat an array of colors from fresh food; I don’t do it often enough! These little stacks were fun. Thanks for stopping by!
June 22, 2014 at 9:27 pm
I just HAVE TO try this. Thank you!
June 23, 2014 at 1:58 pm
Nice, thanks! Hope you like it 🙂
June 23, 2014 at 6:19 pm
I could easily eat 20 of these. Beautiful dish!
June 30, 2015 at 11:58 pm
Reblogged this on niketacalameharris: Being Domestic and commented:
Def want to try this recipe this summer