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Cut stems from beets and rinse well with cool water. Wrap individually in a piece of aluminum foil and bake at 400° for about an hour or until knife or cake tester into center goes in easily. Cool the beets then using a paper towel gently rub the beets and the skins should come off easily. Let cool then use a mandolin (or very steady hand) cut into 1/4" slices and set aside. Use a biscuit cutter to cut the beets all the same size. I tried to get a cutter the size of the smallest beet to take advantage of all that beet goodness. You can use the scraps of beets on a salad or just eat them as I did.
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In a food processor (I used my mini) mix the goat cheese, thyme, parsley, and chives. Mix until well blended. Stir in the cracked black pepper.
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For the dressing (drizzle) mix the olive oil, white balsamic vinegar and minced shallot together and set aside.
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To assemble the stacks, put one beet slice (red) then small scoop of cheese mixture, then orange beet slice, cheese/red/cheese/orange and finally red on top. Press the stacks together then using a small spatula, smooth the outside to remove any cheese mixture that might have escaped.
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Serve either as a whole stack garnished with dressing, pistachios and some micro greens or if the beets are large cut into wedges to serve.