Stacked Beet Salad
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This stacked beet salad is simple but elegant, a delicious gluten free and vegetarian appetizer or side dish for any meal.
A few weeks back I had the pleasure of trying one of San Diego’s newest restaurants, Stella Public House (updated 2019: Stella has since closed).
From the food and drinks, to the hospitality and decor, I immediately fell in love with this place!
The pizza there is great (that’s what they’re known for) but honestly the appetizers and desserts were my absolute favorites.
We started with Wild Mushroom Mac & Cheese, Arancini and the Beet Tower, layers of golden and red beets marinated in red wine vinegar and layered with ricotta and pistachios.
I was totally in love with the beauty, yet simplicity of this dish as soon as it hit the table.
After posting a photo if it on Instagram, I quickly realized that I wasn’t the only one who was totally obsessed with this dish, so I went home and recreated the recipe for the blog!
Ingredients
- 3 medium beets (peeled and sliced)
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 cup ricotta cheese
- 2 tbsp fresh basil (chopped)
- 1 tbsp fresh oregano (chopped)
Step by step instructions
Preheat the oven to 425°F.
Toss the sliced beets with the olive oil and balsamic vinegar.
Place the beets in a single layer on a baking sheet.
Roast for 20-25 minutes.
While the beets are roasting, combine the ricotta cheese with the basil and oregano.
Remove the beets from the oven and place a spoon full of cheese in between each beet.
You can stack the beet tower as high as you want, but obviously the higher it is, the more difficult it is to cut into and eat.
I would recommend two layers to achieve the beautiful presentation, while still keeping it simple to eat!
Stacked Beet Salad
Ingredients
- 3 beets, medium size - peeled and sliced
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 cup ricotta cheese
- 2 tbsp fresh basil, chopped
- 1 tbsp fresh oregano, chopped
Instructions
- Preheat the oven to 425°F.
- Toss the sliced beets with the olive oil and balsamic vinegar.
- Place the beets in a single layer on a baking sheet.
- Roast for 20-25 minutes.
- While the beets are roasting, combine the ricotta cheese with the basil and oregano.
- Remove the beets from the oven and place a spoon full of cheese in between each beet.
- Stack the beet salad in two to four layers to form 5-10 small beet salads.
Nutrition Facts
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2 Comments on “Stacked Beet Salad”
Do you make the layers while the beets are hot from the oven??
Hi Julie, the salad can be served warm or cold, so you can wait for the beets to cool, before stacking them with the cheese, or you can make the layers while the beets are hot from the oven and serve the salad warm. Enjoy!