Pickled beet stacks are tangy and earthy appetizers. Layered with goat cheese and buttery caramelized shallots, they make a beautiful and fun presentation!
Many thanks to Marye for allowing me to share this recipe with you today!
My name is Jennifer and I share appetizers and tapas-portioned recipes over at Take Two Tapas! Hop on over when you get done reading this post if you like it and check out my other recipes!
These lightly pickled beet stacks are perfect for your next party! Glamourous, tasty, easy to make, can be made ahead and assembled right before you need them, and just all-around awesome.
I need to share a funny story with you about roasting beets that I think you will enjoy and help you avoid embarrassing questions later…
I grew up on pickled beets. My mother made them all the time and all the other kids my age thought I was CRAZY for eating them. She made them with canned, sliced beets, some white onions sliced thin, marinated in a mixture of olive oil, vinegar, and a touch of sugar. Eating the whole bowl the night before she served them always got me in trouble because she would have to buy the ingredients again and start over. But they were so good that they were totally worth it.
A few years ago my mother-in-law, Judy, found a great recipe for roasted beets, asparagus, and feta tossed in a vinaigrette and served over greens. This beautiful salad would be a show stopper for Christmas. We had never roasted fresh beets before. Something new for us both! We read the recipe and immediately got started.
Everything looked great when we assembled the salad. We were so proud of our accomplishment! Much to our dismay, no one else liked beets. My mom did, of course, but everyone else at the table turned their nose up.
More for the three of us for sure! Kathy, Judy, and I proceeded to eat the entire salad. Enough for 12 people. It tasted so good. The creamy feta on top, the smokiness from the roasted asparagus, and the main ingredient, those red beets. Made sweet from the roasting, they glistened with vinaigrette and had a meaty texture!
30 minutes later, after everyone was done eating, the cleaning commenced. We all took our rotations to the bathroom because you always have to pee before you stick your hands in warm dish water or you will be in trouble.
All three of us stared at each other when we gathered back in front of the sink. The same question in our eyes…
“Is your urine bright pink?”
No one mentioned that when you fresh roast beets, the color from the juice stays in the beet and concentrates a bit. Canned beets don’t do this because all the color leeches out in the juice in the can. I know because when I drain them (yes I still use them in a pinch) I always splatter some of the juice on my white shirt (that I am always wearing when I have beets) and can’t get it out. That stuff stains worse than a Sharpie!
We all laughed! So hard people came to the kitchen to see what the commotion was about. The three of us had consumed so many beets that the color from the juice had nowhere else to go!
You might have the same problem as us if you eat too many of these pickled beet stacks. Small price to pay for how good they are!!
You can roast these beets ahead of time because they take about 45 minutes depending on their size. Wrap them up and store in the fridge for a few days. The shallots are great on a variety of foods so if you make these ahead of time, don’t eat them all up! The goat cheese mixture can be whipped up and stored for two days. This appetizer is ready to assemble with all the components ready to go! You might want to invest in some rubber gloves because those beets will turn your hands pink when you are peeling them.
Pickled Beet Stacks with Goat Cheese and Caramelized Shallots - schedule for 4/20Print Add to Collection Go to Collections
- Roasted Beets:
- 6 small to medium-sized, fresh beets
- 1 tablespoon olive oil
- Pickled Beets:
- 6 small to medium-sized roasted beets, sliced
- 1 cup water
- 1 cup distilled vinegar
- 2 tablespoons sugar
- Caramelized Shallots:
- 2 medium shallots, peeled and sliced thin
- 1 garlic clove, peeled and sliced thin
- 1 tablespoon sweet cream butter
- 1 teaspoon olive oil
- 4 ounces goat cheese
- 2 tablespoons sour cream
- zest of 1 lemon
- 1 tablespoon chopped chives
- Long chives for presentation
- Preheat oven to 375F.
- Chop the greens off the beets, leaving the skins on.
- Place them on a sheet of foil, on a baking sheet.
- Drizzle with 1 tablespoon olive oil.
- Bring up the sides of the foil and pinch at the top to make a pouch around the beets.
- Place in the oven and bake for about 45 minutes or until fork tender.
- *I stick them with a steak knife to see if it goes in without much resistance.
- When done, remove from oven and let cool.
- You can store them in the fridge at this stage until ready to use or cool completely and peel.
- When ready to make the pickled beets, remove beets from pouch and peel.
- You can use the paper towel method I explain later or you can peel with a knife.
- Slice your beets to make the stack layers.
- I keep mine about 1/2 inch thick.
- Make you pickling liquid by bringing the water, vinegar, and sugar to a boil.
- Add the beet slices and remove from heat.
- Let sit in liquid for about 10 minutes.
- Remove and pat dry.
- To make the caramelized shallots, place the shallots, garlic, and olive oil in a pan and cook over medium heat until they start to get translucent, or clear, and soft.
- Add the butter and stir.
- Continue to cook until they turn golden brown and absorb the butter.
- Remove and save until ready to stack.
- Make your goat cheese mixture by combining the goat cheese, sour cream, and lemon zest until fully incorporated. Add in the chopped chives.
- When ready to assemble, place a layer of beet down on your serving plate, add some goat cheese mixture either with a knife or squeeze it from a piping bag.
- Add a few shallots.
- Layer with another beet slice, more goat cheese, then shallots.
- Top with another beet layer and garnish with chives.
- Continue until all the stacks are made.
- Keep cool until ready to serve.
A tip for peeling the beets is to let them cool completely. Usually, I just cool them and store them with the skins still on until ready to use. I take a few paper towels in my hands and just gently rub the beet with the paper towel. It will rub the skin off and a nice sheet (or a large piece of it) and keep some of the juice off your fingers if you are not donning gloves. I don’t because I like to feel my food. Then you can just throw away the peels and the paper towel. Less mess.
These pickled beet stacks are tangy, juicy, bright with lemon zest, and make a stunning presentation. These will convert any beet hater into a beet lover.
Like these pickled beet appetizers you may also like these recipes from my blog…
Try my Pickled Boiled Peanuts
and my Pickled Red Cabbage