Grilled Beet Stacks with Chèvre and Pecans


Courtesy of Meredith Bethume
Photography by Jody Horton


Grilled Beet Stacks with Chèvre and Pecans


For 4 Person(s)


  • 4 large beets, peeled
  • 4 ounces chèvre, room temperature
  • 1 tablespoons milk
  • 2 tablespoons chopped pecans
  • 1 tablespoons minced chives
  • 2 teaspoons minced fresh thyme
  • 1 teaspoons minced fresh rosemary
  • 1/2 teaspoons ground black pepper
  • Olive oil
  • Salt and pepper, to taste
  • 1 lemon's juice

Grilled Beet Stacks with Chèvre and Pecans Directions

  1. Place the beets in a pot and cover with salted water. Bring to a rapid boil, then reduce the heat to a simmer. Cook the beets until they can be pierced with a fork—about 10 to 15 minutes. Drain and set aside until cool enough to handle.
  2. In a bowl, combine the chèvre, milk, pecans, herbs and black pepper. Stir until well combined and set aside.
  3. Slice each beet into 3 or 4 horizontal rounds about ¼- to ½-inch thick. In a small bowl, combine the beet slices with a bit of olive oil, salt, pepper and the lemon juice. Toss to coat evenly.
  4. Using tongs, place the beets slices on a hot grill (avoiding the hottest spots) and cook for about 10 minutes per side. Remove the beets to a plate and let cool.
  5. To assemble the stacks, spread about a 1½ teaspoons of the chèvre mixture on top of one beet slice. Place another beet slice on top, and then repeat until there are two or three layers of cheese and all four stacks are assembled.