Stacked Beet Salad

Inspired by stacked food on small plates, this stacked beet salad has all the presentation of the world. It is a bit unstable on the bottom but once you dig in it is delicious! The key is not to add too much blue cheese in between layers to give it the best balance.

Makes 1 serving

Ingredients for stacked beet salad

  • 1 small beet
  • 2 tbsp blue cheese, crumbled

Directions for stacked beet salad

  1. Wrap beet in a wet paper towel, place in a bowl and microwave for 5 minutes.
  2. Using a vegetable peeler, remove the skin.
  3. Slice beet into larger slices.
  4. Begin stacking beets and crumbled cheese on top of one another, being careful with arranging the crumbled blue cheese to make a flat layer for the beet slice to rest on top.
  5. Alternate between beet slices and cheese until you have used up all the beet.

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Nutrition facts

Per Serving

  • calories: 158
  • carbohydrate: 14g
  • cholesterol: 25mg
  • fat: 9g
  • fiber: 4g
  • potassium: 22mg
  • protein: 8g
  • saturated fat: 5g
  • sodium: 486mg
  • sugar: 10g
Photograph by Christina Saschin. All rights reserved. Used with permission.

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