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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

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Chef Veera

Beet Goat cheese towers

Impressive, Yet So Simple!

 

Beetroot and Goat cheese alternatingly layered to create beautiful towers that are served with a slightly spicy and extremely flavorful Mojo Verde sauce and crunchy walnuts. Stunning!

 

Beetroots and goat cheese are perfect together creating this impressive looking entrée or side with minimal effort and ingredients. You can roast your beetroot in advance so that assembly of the dish is less than 10 minutes or you can also use pre-cooked beetroots from the grocery store, although they do tend to be a little smaller in size.

 

BE BRAVE and try some variations to this recipe too, like using both red and golden beets to create visual appeal, or using an herbed goat cheese for added taste. The Mojo Verde sauce is one of my absolute favorite items from Oil & Vinegar, and it adds tremendous flavor and nuance to this dish. Feel free to try this with a high-quality pesto instead if you prefer.

 

So, impress your guests with this festive, tasty, impressive, yet simple dish

 

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Beetroot & Goat cheese Towers

 

 

Ingredients

 

4 roasted beets or precooked beets from the store (See Chef Note)

2 cups soft goat cheese (12 oz)

4 tablespoons chopped walnuts, toasted (optional)

¼ cup microgreens (basil, arugula or radish)

8-10 yellow cherry tomatoes, halved

 

Dressing

4 tablespoons O&V Salsa Mojo Verde *

¼ cup O&V Unflavored EVOO *

3 teaspoons honey

 

 

Preparation

 

Slice the roasted beetroots into 5-7 slices (depending on the size of the beetroot).

 

Spread the softened goat cheese on slices of beetroot and stack to create 4 towers on 4 serving plates.

 

In a bowl, make the dressing by combining the salsa Mojo Verde, EVOO and honey. Add salt and pepper to taste.

 

Drizzle the dressing over the beetroot towers. Pile the microgreens on top of each tower and arrange the yellow tomatoes on each plate. Sprinkle each plate with toasted walnuts if using and serve.

 

 

 

 

 

 

 

 

 

Serves 4

Total Time: 10 minutes (plus roasting beets)

 

 

 

Chef Notes

The leftovers can be stored in a refrigerator but the goat cheese will start to turn pink over time – it will still taste delicious!

 

To roast your beetroots, preheat the oven to 350F. Wrap each washed and cleaned beetroot in a piece of foil with a little olive oil, salt and pepper and roast for 35-50 minutes. Test the readiness by unwrapping the foil and poking with a fork to test for doneness. Time will depend on the size of your beetroots.

 

 

Notes

*  A good quality Unflavored EVOO adds creaminess and flavor to this unique and delicious Salsa Mojo Verde Sauce. The sauce is versatile and can be used on fish tacos, grilled chicken, as an appetizer with feta cheese and more. Most Oil & Vinegar stores carry the Mojo Verde Sauce.

 

 

 

 

 

 

 

Categories: Entrée, Snacks & Sides, Vegetarian, Gluten Free, Vegetable Napoleon, Beets, Goat Cheese, Microgreens, Cherry Tomatoes, Impressive Entrée, Fancy Side Dish, Festive Side, Holiday Entertaining, Walnuts, Salsa Mojo Verde, Unflavored EVOO, Honey, Layered Beets

 

 

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