BA’s Beet Towers Recipe
February 4, 2022
BA’s Beet Towers Recipe
The BA’s Beet Towers Recipe starts with, my friend Jonah Jay Jenkins roasted beet recipe. It’s unbelievably easy. I use both purple and gold organic beets. I love the color and I just think organic beets taste AMAZINGLY better than everything else!
- don’t peel them, just wash them and chop off the stem/greens. You can use the stem and greens later for smoothies, or sautéed with olive oil and garlic!
- rub each beet with olive oil
- bake them whole in the oven (350- 375) for about an hour
- when a fork can be pushed in with little resistance they are done.
Continue reading to make the towers..
To make the towers,
- When they have cooled, so that you can handle them (but are still warm) peel and slice.
- I stack beet slices, alternating colors and adding a few crumbles of chevre between them. The remaining warmth of the beet will soften and melt the chevre.
- After stacking, drizzle with balsamic vinaigrette.
- Toast crushed walnuts, adding a wee bit of crushed Himalayan salt. Use this for garnish, along with a little more chevre and add a sprig or two of your favorite fresh herb. Today I used basil. It was a very nice light hit to all of the earthiness of the beats, walnuts and chevre.
♥ My friend, Suzy, thought I had used peaches. I think this could be a great combination and look forward to peach season to try it out. I think I might sear them in my iron skillet.
Did you try the recipe? Did you change anything? Please leave a comment and let me know. Or if you would rather, you can hit me up on my FB PAGE! You can also check out my other recipe blogs here; COOKING ON THE FLY WITH BA
Thanks for stopping by and I hope you have a splendid time in the kitchen!