As a child, IÂ loved beets that we pulled fresh from our garden and would eat them as a meal even though Mom had made them as a side dish.Â Â This is a more formal take on an appetizer using one of my favorite veggies!Â When making these towers fresh or organic beets are key, because they have a wonderful sweet earthyÂ taste.Â RecipeÂ should make 8 towers, depending on how thick or thin you cut them. Try another beet recipe, Beet Chips and Dip.
4 large beets
Kosher salt and freshly ground pepper
Non-stick cooking spray
4 oz. of a mini log of fresh goat cheese
8 Italian parsley sprigs for garnish (optional)Â
Peel and cut the top and the bottom of the beet. Slice beet into slices about a 1/8 inch thick, if possible. Spray cookie sheet with non-stick cooking spray and place sliced beets evenly onto sheet. Coat the top of all the beet slices with non-stick cooking spray. Sprinkle with kosher salt and freshly cracked pepper. Bake in a preheated oven for 30 minutes at 375 degrees. Remove and place beet slices onto a paper towel. Assemble towers by placing a beet slice on the bottom, then a teaspoon of fresh goat cheese, then another beet slice, then another teaspoon of fresh goat cheese. Top with one more beet slice and a small dollop of fresh goat cheese. Garnish with Italian parsley sprig.