BA’s Beet Towers Recipe

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!