How to Make Roasted Beet and Chèvre Stacks with Oranges with Tracy Maines


Learn how to cook this sweet and savory dish of Roasted Beet and Chèvre Stacks with Oranges with Tracy Maines. Please enjoy this recipe from our Seasons at the Lake documentary.


Roasted Beet and Chèvre Stacks with Oranges (pg 53 in My Cottage Kitchen Cookbook)
12 ounces Chèvre (goat cheese), softened
2 tablespoons fresh thyme, minced
6 medium beets (about 1 pound), roasted
3 large navel oranges (2 for segments and 1 for zest and juice)
2 tablespoons balsamic vinegar glaze
6 large basil leaves
2 ounces walnuts, chopped

In a small bowl combine the softened cheese and the minced thyme, mix well. Place the cheese on a piece of plastic wrap and form into a tidy tube shape about 1 1/2 inches thick. Wrap and refrigerate for at least 2 hours or until firm.

Assemble the roasted beet stacks by slicing the beets into 1/4 inch rounds. Set aside the rounded ends of the beets so your stacks will sit flat. Slice the cold and firm cheese into about 16 slices that are 1/8 inch thick. Make 6 stacks by alternating the layers of beets and cheese on top of each other starting with a slice of beet on the bottom and ending with a slice of beet on top. Arrange the stacks on a platter.

Peel and slice 2 of the naval oranges while completely removing the white bitter pith. Separate each segment and cut into bite-size pieces. Arrange the orange pieces around the beet stacks. Cut the rounded ends of the beets that you set aside into bite-size pieces and add them to the platter with the oranges.

Zest the remaining orange (again avoiding the white bitter pith) and set aside. Squeeze the orange juice over the top of the beet stacks. Drizzle the balsamic vinegar glaze over the top and sprinkle with the orange zest. Stack the basil leaves on top of each other and roll cigar style and slice crosswise, creating ribbons. Sprinkle the basil ribbons and the chopped walnuts over the top of the beets.

Serve immediately as the beets will stain the cheese if it sits for a long period of time.

Note: If you aren’t able to buy the beets pre-roasted you can roast your own by washing them thoroughly and wrapping in aluminum foil. Place in a preheated oven at 350 degrees for about 1 hour or until tender. Let cool, unwrap and gently remove the skin while wearing plastic gloves or using paper towels. Use caution as the beets will stain clothing and your fingers very easily.

Serves 6

Want more amazing recipes? They can be found in My Cottage Kitchen Cookbook by Tracy Maines and can be purchased here. All profits go toward the Food Bank of the Southern Tier.