Beet, Carrot & Goat Cheese Stack with Chive-Pistachio Pesto

June 12, 2014 by Laura Haugen 74 Comments

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

• Servings: 2
• Time: 15 mins
• Difficulty: easy
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• 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

Directions:

1. 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.)
2. 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.
3. Pour the pesto over the top of the stacks and add some crumbled pistachios on top. Enjoy!

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* 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.