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Roasted Beet Blue Cheese Towers with Pear & Balsamic Glaze Recipe

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4.7 from 39 reviews

This elegant appetizer features roasted beet slices layered with ripe pear and tangy blue cheese, finished with a sweet balsamic glaze and a drizzle of olive oil. Served over fresh arugula, these roasted beet blue cheese towers are a perfect combination of earthy, sweet, and savory flavors, ideal for impressing guests or enjoying as a light starter.

Ingredients

Main Ingredients

  • 3 medium beets, roasted and peeled
  • 1 ripe pear, thinly sliced
  • 4 oz blue cheese, crumbled
  • 1/4 cup balsamic vinegar
  • 2 tbsp honey
  • 1 tbsp olive oil
  • Fresh arugula for serving
  • Salt and pepper to taste

Instructions

  1. Roast Beets: Preheat your oven to 400 degrees Fahrenheit. Wrap each beet individually in foil and place them on a baking sheet. Roast them for 60 minutes until tender when pierced with a fork. Allow the beets to cool, then peel off the skins and slice into rounds about 1/4 inch thick.
  2. Make Balsamic Glaze: In a small saucepan, combine the balsamic vinegar and honey. Bring to a gentle simmer over medium heat and let it reduce until thick and syrupy, about 10 minutes. Remove from heat and let cool slightly.
  3. Assemble Towers: On serving plates, create stacks by layering beet slices, a few thin slices of pear, and crumbled blue cheese. Repeat this layering to form towers about 3-4 layers high.
  4. Add Finishing Touches: Drizzle each tower generously with the balsamic glaze and a bit of olive oil. Season with salt and freshly ground black pepper to taste.
  5. Serve: Place the assembled towers over a bed of fresh arugula for a peppery counterpoint and serve immediately as a beautiful appetizer.

Notes

  • Roasting the beets in foil helps them steam and become tender; you can also boil them if pressed for time, but roasting enhances flavor.
  • If blue cheese is too strong, substitute with goat cheese or feta for a milder taste.
  • Use ripe but firm pears to maintain shape when slicing and layering.
  • The balsamic glaze can be made ahead and stored in the refrigerator for up to a week; gently rewarm before using.
  • For a vegan version, omit the cheese and add toasted nuts for texture.

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