Make tiny towers of big flavor with these Roasted Beets and Goat Cheese Stackers. Pistachios, roasted beets and goat cheese create a delicious combination.
What You Need
Original recipe yields 6 servings
3 fresh beets, roasted, cooled and peeled
4 oz. goat cheese
1/2 cup chopped PLANTERS Pistachio Lovers Mix
36 small fresh Italian parsley leaves (about 1/4 cup)
2 Tbsp. HEINZ Balsamic Vinegar reduction (see Tip)
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Let's Make It
Cut each beet into 24 thin slices. Use cookie cutter to cut each slice into 1-1/4-inch round; discard trimmings.
Roll cheese into 6-inch log; coat with nuts. Cut into 36 slices.
Arrange half the beet slices in single layer on plate; top each with 1 cheese slice, second beet slice and parsley leaf. Drizzle with balsamic reduction. Insert toothpick in center of each to secure.
How to Make a Balsamic Vinegar Reduction
Cook 1/2 cup balsamic vinegar in saucepan on medium heat 10 min. or until reduced to 1/4 cup. Cool.
How to Roast Beets
Wash and dry beets. Place on large piece of foil. Drizzle lightly with olive oil; sprinkle with salt. Wrap beets in foil. Place in 400ºF oven 45 min. to 1 hour or until tender.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.