Roasted Beet and Feta Stack with Pistachios & Pomegranate Molasses Drizzle
The Roasted Beet and Feta Stack with Pistachios & Pomegranate Molasses Drizzle is a colorful and nutritious dish that brings together earthy beets, creamy feta, and crunchy pistachios. Topped with a sweet and tangy pomegranate molasses drizzle, this recipe is perfect for any occasion, from a light lunch to a fancy dinner party.
Why Make This Recipe
This recipe is not only delicious but also healthy! Beets are packed with vitamins and minerals, while feta adds creaminess and a boost of flavor. The pistachios add a nice crunch, and the pomegranate molasses gives an extra layer of sweetness and richness. It’s a great way to impress guests while serving something nutritious.
How to Make Roasted Beet and Feta Stack
Ingredients:
- 4 medium-sized beets, roasted and sliced
- 8 oz feta cheese, crumbled
- 1/2 cup pistachios, roughly chopped
- 1/4 cup pomegranate molasses
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh mint leaves, for garnish
Directions:
STEP 1: ROAST THE BEETS
Preheat your oven to 400°F (200°C). Wash and trim the beets, wrapping them in aluminum foil. Roast in the oven for about 45-60 minutes, or until tender when pierced with a fork. Allow to cool, then peel and slice.
STEP 2: ASSEMBLE THE STACK
On a serving platter, start layering the roasted beet slices and crumbled feta cheese. Alternate the layers until all ingredients are used, creating a beautiful stack. Sprinkle the chopped pistachios over the top of the stack for added crunch.
STEP 3: DRIZZLE AND GARNISH
In a small bowl, mix the pomegranate molasses with olive oil. Season with salt and pepper to taste. Generously drizzle the pomegranate molasses mixture over the beet and feta stack. Finish with fresh mint leaves for a pop of color and flavor.
How to Serve Roasted Beet and Feta Stack
Serve this beautiful stack as a starter or side dish. It can be enjoyed warm or at room temperature, making it very versatile. Pair it with whole-grain bread or enjoy it on a salad for a complete meal!
How to Store Roasted Beet and Feta Stack
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Keep the layers separate if possible, so the textures remain nice. The flavors will meld together and taste even better the next day!
Tips to Make Roasted Beet and Feta Stack
- For easier peeling, roast the beets with their skins on.
- Use different types of cheese if you’re not a fan of feta, like goat cheese or ricotta.
- For extra flavor, add some chopped herbs between the layers, such as dill or parsley.
Variation
For a twist, try adding sliced avocados or roasted nuts like walnuts for different flavors and textures.
FAQs
1. Can I use canned beets instead of roasting my own?
Yes, you can use canned beets! Just make sure to drain and rinse them before layering.
2. How can I make this vegan?
Replace feta cheese with a vegan cheese alternative or omit it, and use nutritional yeast for a cheesy flavor.
3. Is pomegranate molasses easy to find?
Yes, pomegranate molasses is becoming more common and can be found in many grocery stores, but you can also make it at home by reducing pomegranate juice with sugar.
Enjoy making and serving this beautiful Roasted Beet and Feta Stack – it’s sure to be a hit!
