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Roasted Beet Blue Cheese Towers with Pear & Balsamic Glaze Recipe

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4.7 from 145 reviews

A visually stunning and flavorful appetizer featuring roasted beet slices layered with pear and creamy blue cheese, elegantly drizzled with a homemade balsamic glaze and olive oil. Served atop fresh arugula, these Roasted Beet Blue Cheese Towers combine sweet, savory, and tangy elements for a sophisticated starter perfect for any occasion.

Ingredients

For the Beet Towers

  • 3 medium beets, roasted and peeled
  • 1 ripe pear, thinly sliced
  • 4 oz blue cheese, crumbled
  • Fresh arugula for serving

For the Balsamic Glaze

  • 1/4 cup balsamic vinegar
  • 2 tbsp honey

Additional Ingredients

  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Roast the Beets: Preheat your oven to 400°F (200°C). Wrap the whole beets tightly in aluminum foil and place them on a baking sheet. Roast for 45 to 60 minutes, checking for tenderness by inserting a fork. Once tender, remove from oven and allow to cool completely. Peel the beets by rubbing off the skins with your hands or a paper towel, then slice them into even rounds.
  2. Prepare the Balsamic Glaze: While the beets roast, combine the balsamic vinegar and honey in a small saucepan. Place over medium heat and bring to a gentle simmer. Allow the mixture to reduce and thicken until it reaches a syrupy consistency, about 10 minutes. Remove from heat and set aside to cool slightly.
  3. Assemble the Towers: On a serving plate, create stacks by layering slices of roasted beet, then pear slices, followed by crumbled blue cheese. Repeat to form towers of desired height. Drizzle the balsamic glaze evenly over each tower and then drizzle with olive oil for added richness.
  4. Season and Serve: Lightly season the towers with salt and freshly ground black pepper, to taste. Serve the beet towers atop a fresh bed of arugula leaves to add a peppery crunch and refreshing balance to the dish.

Notes

  • Use ripe but firm pears to maintain good texture in the layers.
  • If you cannot find blue cheese, Gorgonzola or Roquefort can be good substitutes.
  • The balsamic glaze can be made ahead and stored in the refrigerator for up to a week.
  • For ease, you can roast the beets in advance and refrigerate them until ready to assemble.
  • This appetizer is best served fresh to keep the pear slices crisp.

Find it online: https://mealoria.com/roasted-beet-blue-cheese-towers-with-pear-and-balsamic-glaze-recipe/