Beet & Sweet Potato Stacks

Name: Beet & Sweet Potato Stacks
Prep time: 2 h 42 min
Cook time: 2 h 42 min
Total time: 2 h 42 min
Yield: 4
Cuisine: Global
Ingredients: 4 larges beets with their greens; 2 Tbsps cider vinegar; 227 grams goat cheese; 1 Tbsp olive oil; 4 Tbsps extra-virgin olive oil; 1 large onion; 59 milliliters orange juice from one orange; 1 teaspoon salt, plus more for seasoning; 1 teaspoon smoked paprika; 237 milliliters walnuts

Beet & Sweet Potato Stacks is a gluten free, primal, and vegetarian main course. This recipe serves 4. One portion of this dish contains approximately 17g of protein, 49g of fat, and a total of 555 calories. From preparation to the plate, this recipe takes roughly 2 hours and 42 minutes. If you have paprika, paprika, walnuts, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Bake for 15-20 minutes to warm the stacks through. You can check by un-wrapping one of the stacks and touching the center layers.

Equipment you will use

Oven

Whisk together all the vinaigrette ingredients in a small bowl. Taste and adjust seasonings as desired.Arrange your serving plates next to the stove. Prepare each one with a small scoop of goat cheese where you want the stack to go. This will help hold the stack in place.

Ingredients you will need

Goat Cheese

Vinaigrette

Seasoning

Equipment you will use

Stove

Whisk

Bowl

Transfer the stacks, still wrapped in their foil, to the plates using a spatula. Unwrap the stacks, drizzle with a few spoonfuls of vinaigrette, and scatter the walnuts on top and around the base of the stacks.

Ingredients you will need

Vinaigrette

Walnuts