Beetroot and Feta Stacks

    45 min

    A warm and delicious appetiser. Boiled beetroot slices are seasoned with tarragon vinegar and lemon juice, then layered with feta cheese, walnuts and more beetroot.

    12 people made this

    Serves: 8 

    • 2 large fresh beetroots
    • 125ml tarragon vinegar
    • 4 tablespoons lemon juice
    • 125g feta cheese
    • 60g chopped walnuts

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

    1. Bring a pot of water to the boil and cook the beetroots 25 minutes or until tender. Cool, peel and slice 7.5mm thick. Place slices in a bowl with the tarragon vinegar and marinate 15 minutes.
    2. Place a few beetroot slices on a microwave-safe dish, reserving vinegar. Sprinkle beetroots 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 & ratings
    Average global rating:

    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 US | Canada)


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


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