Cook with Lana...Beet Stacks
- 4 Melissa’s Produce roasted & peeled Whole Beets (packaged singularly)
- 2 sweet potatoes
- 1 cup walnuts
- 3 cups mixed greens
- 6 T. Extra Virgin Olive Oil
- 3 T. Cider Vinegar
- Salt and pepper to taste
- 8 oz. Goat Cheese
Slice the beets and lay them in a single layer on a parchment-lined cookie sheet.
Roast the sweet potatoes until soft and then cool completely.
Scatter the walnuts on another baking sheet and toast in a 350 degree oven for 10 minutes or until fragrant. Shake the pan a few times during baking to make sure they toast evenly. Roughly chop the walnuts while they are still warm. Allow to cool.
Dress the greens with the oil and vinegar.
Preheat oven to 350 degrees.
Start with the Beet round. Put a slice of goat cheese on top of the beet. Top with a sweet potato round and a little pile of greens. Repeat once again, ending up with two of each layer in your stack.
Wrap each stack in foil, closing the top and sides of the foil. Bake for 15 minutes to warm the stacks through.
Unwrap the stacks, place an additional slice or scoop of goat cheese on top, drizzle with a few spoonfuls of the vinaigrette and then scatter with the walnuts on top.
Serve while still warm.