Stacked Beet Salad

  • Date September 03, 2013
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My mom used to make beets when I was growing up and all of us kids would always turn our noses up and say "gross". I wonder now if its the word beet or the fact they are red? But now I LOVE them. Yes mom, you can say I told you so. I was having a dinner party the other night and really wanted to work on the presentation of a beet salad. Fortunate enough to have a coworker supply me with beets right out of her garden and paired with blackberries from my garden, a delicious stacked salad was born.


Per stack, 100 calories
  • 1 Beet
  • 2 tbls goat cheese
  • 1/4 cup blackberries
  • Balsamic glaze, drizzle


  • Preheat the oven to 400'
  • Wash the beets and cut off the tails
  • Fill a baking dish with 1-2 inches of water
  • Cook for an hour (flip once or twice)
  • Use a fork to test the tenderness (sometimes it takes more than an hour)
  • Let cool
  • Peel off the skin, groaning as your fingers and hands turn red
  • Thickly slice the beets, try to get 4 slices per beet
  • Let cool in the fridge for an hour or so
  • Arrange on the plates, stacking beets and goat cheese, arrange blackberries around outside and on top and drizzle with balsamic glaze


Don't throw out the beet greens. They are delicious in salads or stir fried with eggs. 

Your hands will get red. Missing makeup that morning? Rub some on your cheeks for a beet stained blush.

But they are delicious and look it too!

It is the messy part of the job, but someone has to do it.

Get your goat cheese, blackberries and pre-cut beets ready to go and make the stacks right before you serve them.

Yummy!!! Is it a meal or a dessert? I'm not sure yet.

I made these twice in the last two weeks, this time I also added some shredded carrot to the top.

But then hunger hit and I felt like some spinach with dinner, so like a kid on a mission I deconstructed those stacks and threw them all into a bowl. 

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