Description
Elegant beetroot towers layered with tender roasted beetroot, crisp pear, creamy blue cheese filling, toasted walnuts, and glossy balsamic glaze. A colourful appetiser with earthy, sweet, creamy, tangy, and crunchy flavours.
Ingredients
For the Roasted Beets
4 medium beets, peeled and sliced into ¼-inch rounds (500 g)
1 tbsp olive oil (15 ml)
½ tsp dried thyme (0.5 g)
¼ tsp kosher salt (1.5 g)
¼ tsp black pepper (0.5 g)
For the Pear Layer
2 ripe but firm pears, thinly sliced (300 g)
1 tbsp fresh lemon juice (15 ml)
For the Blue Cheese Filling
1 cup crumbled blue cheese (120 g)
½ cup cream cheese, softened (115 g)
2 tbsp Greek yogurt (30 g)
1 tbsp honey (21 g)
¼ tsp black pepper (0.5 g)
For the Balsamic Glaze
¼ cup balsamic vinegar (60 ml)
1 tbsp honey (21 g)
For the Walnut Topping
½ cup walnuts, roughly chopped (55 g)
1 tsp olive oil (5 ml)
For Garnish
1 tbsp fresh thyme leaves (3 g), optional
1 tbsp fresh parsley, chopped (4 g), optional
1 tbsp pomegranate arils (15 g), optional
Instructions
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Arrange the beet slices in a single layer on the prepared baking sheet. Brush lightly with olive oil and season with dried thyme, kosher salt, and black pepper.
3. Roast the beets for 25–35 minutes, turning once halfway through cooking, until tender but still firm enough to hold their shape. Remove from the oven and let them cool slightly.
4. While the beets roast, thinly slice the pears and gently toss them with fresh lemon juice to help prevent browning.
5. Make the blue cheese filling by combining the crumbled blue cheese, softened cream cheese, Greek yogurt, honey, and black pepper in a bowl. Mix until creamy and well combined.
6. Toast the chopped walnuts in a dry skillet over medium heat for 3–4 minutes, stirring frequently. Add the olive oil and cook for another 30 seconds, then remove from the heat and let cool.
7. Prepare the balsamic glaze by combining the balsamic vinegar and honey in a small saucepan. Simmer over low heat for 4–6 minutes, stirring occasionally, until slightly reduced and glossy. Remove from the heat and allow to cool slightly.
8. Place one roasted beet slice on each serving plate. Spread a small layer of the blue cheese mixture over the beet, then add a few pear slices.
9. Place another beet slice on top and continue layering the beet, cheese mixture, and pear until each tower reaches the desired height. Keep the layers modest so the towers remain stable.
10. Scatter the toasted walnuts over the tops of the towers and drizzle the balsamic glaze over the towers and around the plates.
11. Garnish with fresh thyme, chopped parsley, and pomegranate arils if desired. Let the towers rest for a few minutes so the layers settle.
12. Serve slightly warm or at room temperature.
Notes
Choose ripe but firm pears that hold their shape when thinly sliced.
Slice the beets evenly so the towers are easier to stack and roast evenly.
Do not over-roast the beetroot; it should be tender but firm enough to support the layers.
Stir the walnuts frequently while toasting because they can brown quickly.
Allow the balsamic glaze to cool slightly before drizzling so it remains thick and glossy.
Use smaller amounts of filling between layers to help the towers stay neat and stable.
The roasted beetroot can be prepared ahead and stored covered in the refrigerator.
The balsamic glaze can also be prepared ahead. If it becomes very thick, let it sit at room temperature before serving.
Feta or a mild soft cheese can be used instead of blue cheese for a milder flavour.
Assemble the towers shortly before serving and add the walnuts and glaze at the last moment for the best texture.
Serve at room temperature or slightly warm.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American