Beetroot, Feta and Walnut Stacks

    45 minutes

    Beetroot and feta are a great combination. The natural sweetness of the beetroot is balanced by the vinegar and lemon juice sauce.

    21 people made this

    Serves: 8 

    • 2 large fresh beetroots
    • 1/2 cup (125ml) tarragon (or balsamic) vinegar
    • 1/4 cup (65ml) lemon juice
    • 60g feta cheese
    • 60g chopped walnuts

    Preparation:15min  ›  Cook:15min  ›  Extra time:15min marinating  ›  Ready in:45min 

    1. Bring a pot of water to a boil and cook the beetroots 25 minutes, or until tender. Cool, peel and cut into 1cm slices. Place slices in a bowl with the balsamic vinegar and marinate 15 minutes.
    2. Place a few beetroot slices in a microwave-safe dish, reserving vinegar. Sprinkle each slice with some of the reserved vinegar, lemon juice, feta cheese and walnuts. Top with more beetroot slices, and sprinkle again with vinegar, lemon juice, feta and walnuts. Repeat, building the stacks as high as you like.
    3. Place stacks in the microwave, and cook 40 to 60 seconds on Medium. Cool slightly before serving.

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    Reviews and Ratings
    Global Ratings:

    Reviews in English (10)


    Not too bad. A bit too vinegary, so I think I'd use less or marinate less. Bf wasn't impressed with the walnuts or feta, although I did like it that way. I think I'd forego stacking it though. A little time consuming and it's not the prettiest bc of all the beet juice, so I think I'd just mix it all together and call it a salad. Thanks for the recipe!  -  12 Jul 2008  (Review from Allrecipes USA and Canada)


    A pretty, really easy appetizer which easily impresses. Be sure to slice the beets and feta thinly.  -  17 Sep 2007  (Review from Allrecipes USA and Canada)


    Absolutely delicious! A very unique way to dress up beets.  -  25 Oct 2005  (Review from Allrecipes USA and Canada)