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- 2 medium sweet potatoes, sliced into 1/4-inch thick rounds - 2 medium beets, sliced into 1/4-inch thick rounds - 1 tablespoon extra virgin olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and freshly ground black pepper, to taste - 1 cup fresh spinach, roughly chopped - 1/2 cup goat cheese, crumbled - 1/4 cup aged balsamic glaze for drizzling - Fresh herbs (such as thyme or parsley), finely chopped for garnish Sweet potatoes are rich in vitamins A and C. They help boost your immune system. Beets are full of antioxidants, which fight inflammation. They also support heart health by improving blood flow. Olive oil is a healthy fat that can lower bad cholesterol. Spinach adds iron and vitamins that are good for energy. Goat cheese gives you calcium and protein while adding creamy flavor. If you don’t have sweet potatoes, you can use butternut squash. You can swap out beets for roasted carrots for a sweeter taste. If you prefer a dairy-free option, try using cashew cheese instead of goat cheese. For a different flavor, use balsamic vinegar or lemon juice instead of the balsamic glaze. Fresh herbs like basil or cilantro can also work well in place of thyme or parsley. {{ingredient_image_2}} First, preheat your oven to 400°F (200°C). This is a key step for crispy edges. Next, line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easy. In a medium bowl, whisk together 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, and 1 teaspoon of garlic powder. Add salt and pepper to taste. This simple mix makes your veggies taste amazing. Take the sweet potato and beet slices and place them in the bowl with the oil mixture. Toss gently until every slice is coated well. Now, lay them out in a single layer on your baking sheet. Make sure they do not overlap. Bake for 25-30 minutes. Flip the slices halfway to ensure even cooking. They should be tender and golden brown. Once the veggies cool for a few minutes, start stacking. Begin with a sweet potato slice at the bottom. Add a handful of chopped spinach, then a beet slice. Sprinkle some goat cheese on top. Repeat this layering until you have 3-4 layers. Finish with a beet on top, and add a bit more goat cheese. If needed, use a toothpick to hold the stacks together. Drizzle each stack with balsamic glaze just before serving. Add fresh herbs for color and flavor. Arrange the stacks on a wooden board or a bright platter for a stunning display. Enjoy your beautiful and tasty Sweet Potato Beet Stacks! When you slice sweet potatoes and beets, aim for even thickness. I suggest cutting them into 1/4-inch rounds. This size helps them cook evenly. Use a sharp knife for clean cuts. If you're worried about slipping, use a cutting board with a damp towel underneath. This keeps everything steady. Bake your sweet potato and beet stacks at 400°F (200°C) for 25-30 minutes. This high heat gives a nice caramelization. Flip the slices halfway through baking. This step ensures both sides get deliciously golden. Check for tenderness by piercing with a fork. If it slides in easily, they’re done! For a beautiful finish, drizzle aged balsamic glaze over the stacks. This adds a sweet touch that pairs well with the earthy flavors. I love to sprinkle fresh herbs like thyme or parsley on top. They not only look great but also add freshness. Serve your stacks on a colorful platter. This makes a stunning presentation that is sure to impress your guests. Pro Tips Choose Fresh Vegetables: Select firm, vibrant sweet potatoes and beets for optimal flavor and texture. Fresh produce enhances the dish significantly. Layer with Care: When stacking, ensure the layers are even and the slices are not too thick. This promotes even cooking and easier handling. Experiment with Cheese: If goat cheese isn't your favorite, try feta or ricotta for a different flavor profile. Each cheese adds its unique twist to the stacks. Make Ahead: Prepare the sweet potato and beet slices in advance and store them in the refrigerator. Assemble the stacks just before serving for best results. {{image_4}} You can switch up the cheese in Sweet Potato Beet Stacks for fun. Try using feta cheese for a salty kick. The crumbly texture pairs well with the veggies. Another good option is ricotta. It adds creaminess and a mild flavor. If you prefer something sharper, use blue cheese. It gives a strong taste that contrasts nicely with the sweet potatoes and beets. For a vegan version, replace goat cheese with cashew cheese. You can make this by soaking cashews and blending them with lemon juice and herbs. It gives a creamy texture without dairy. Another choice is nutritional yeast. It adds a cheesy flavor and is packed with nutrients. You can also use avocado slices for a creamy and healthy twist. If you want to add protein to your stacks, consider grilled chicken or turkey. Slice the meat thinly and layer it between the veggies. Another tasty choice is smoked salmon, which adds a rich flavor. For a heartier option, try crispy bacon. The salty crunch pairs well with the sweet veggies. Each of these additions will make your Sweet Potato Beet Stacks more filling and flavorful. To store your Sweet Potato Beet Stacks, let them cool first. Place the stacks in an airtight container. They will stay fresh in the fridge for up to three days. Make sure to separate layers with parchment paper to avoid sticking. When you are ready to enjoy your leftovers, preheat the oven to 350°F (175°C). Place the stacks on a baking sheet. Cover them with foil to keep them moist. Heat for about 10-15 minutes until warm. For a crispy finish, uncover them for the last few minutes. You can freeze Sweet Potato Beet Stacks, but it is best to do so before baking. Assemble the stacks and wrap each one in plastic wrap. Place them in a freezer bag or container. They will last up to two months in the freezer. When ready to cook, bake from frozen, adding a few extra minutes to the baking time. Yes, you can prep these stacks ahead. Cook the sweet potatoes and beets, then cool them. Store them in the fridge. When you're ready to serve, assemble and heat them up. They taste great even after a day or two. These stacks pair well with many dishes. Try serving them with grilled chicken or fish. A fresh salad adds a nice crunch too. You can also serve them with a creamy dip or sauce for an extra layer of flavor. Yes, Sweet Potato Beet Stacks are gluten-free. All the ingredients, like sweet potatoes, beets, and goat cheese, are free from gluten. This dish is perfect for anyone with gluten sensitivities. To cook them evenly, slice them into 1/4-inch rounds. Make sure they are uniform in thickness. When baking, lay them out in a single layer on the baking sheet. Flip them halfway through cooking to promote even browning. Sweet Potato Beet Stacks are tasty and good for you. We explored ingredients, health benefits, and ways to customize the recipe. You learned how to prepare and bake the stacks perfectly. We shared tips for slicing and garnishing, plus some great variations to consider. Remember to store leftovers properly, and don’t worry if you need to reheat them. Each step and twist enhances this dish for everyone. Enjoy these stacks at your next meal. They'll impress your family and friends!

Sweet Potato Beet Stacks

A colorful and flavorful dish featuring layers of sweet potatoes, beets, spinach, and goat cheese, drizzled with balsamic glaze.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 medium sweet potatoes, sliced into 1/4-inch thick rounds
  • 2 medium beets, sliced into 1/4-inch thick rounds
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • to taste salt and freshly ground black pepper
  • 1 cup fresh spinach, roughly chopped
  • 1 2 goat cheese, crumbled
  • 1 4 aged balsamic glaze for drizzling
  • to taste fresh herbs (such as thyme or parsley), finely chopped for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a medium-sized bowl, whisk together the olive oil, smoked paprika, garlic powder, salt, and pepper until well combined.
  • Add the sweet potato and beet slices to the bowl and gently toss them in the spiced oil until fully coated.
  • Lay the sweet potato and beet slices out in a single layer on the prepared baking sheet, ensuring they don’t overlap.
  • Place the baking sheet in the oven and bake for 25-30 minutes, flipping the slices halfway through.
  • Once done, remove the baking sheet from the oven and let the vegetables cool for a few minutes.
  • Begin assembling your stacks by placing one sweet potato round at the base, layering with spinach, a beet round, and crumbled goat cheese. Repeat until you’ve formed 3-4 layers per stack.
  • If necessary, use a toothpick to secure each stack for easier handling when serving.
  • Just before serving, drizzle each stack with balsamic glaze and garnish with fresh herbs.

Notes

Arrange the stacks on a rustic wooden board or vibrant platter for a beautiful presentation.
Keyword beet, healthy, stack, sweet potato, vegetarian