Short Description

Elegant stacks of roasted beet slices layered with fresh pear and creamy blue cheese, topped with crunchy pecans and fresh thyme for a festive appetizer or salad course.

Why You’ll Love This Recipe

A visually stunning appetizer perfect for holiday gatherings or dinner parties.
Balances earthy, sweet, tangy, and nutty flavors in each bite.
Naturally gluten-free and easy to adapt for various dietary needs.
Requires minimal cooking if the beets are roasted ahead of time.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

3 medium beets, roasted and peeled
2 ripe pears, peeled and thinly sliced
4 oz blue cheese, crumbled
1/2 cup pecans, toasted
1 tablespoon honey (optional)
Fresh thyme sprigs, for garnish
Pinch of salt and pepper

directions

Slice the roasted beets into even 1/4-inch rounds and pat dry with a paper towel to remove excess moisture.
Place one beet slice on a serving plate, top with a slice of pear, and sprinkle with blue cheese.
Repeat the layering to form small stacks, ending with blue cheese on top.
Scatter toasted pecans over the stacks. Drizzle with honey if desired.
Garnish with fresh thyme and season with a light pinch of salt and pepper.
Serve immediately for the best texture and presentation.

Servings and timing

Servings: 4–6 as an appetizer
Timing:
- Preparation: 15 minutes (assuming beets are pre-roasted)
- Roasting beets (if needed): 45–60 minutes
- Total: 15 minutes if using pre-cooked beets, 1 hour 15 minutes with roasting

Variations

Cheese swap: Use goat cheese or feta for a milder flavor.
Nut substitution: Walnuts or hazelnuts can replace pecans.
Extra greens: Serve the stacks on a bed of arugula or mixed salad leaves for a more substantial starter.
Citrus touch: Add thin slices of orange or drizzle with orange vinaigrette.
Vegan-friendly: Replace cheese with a plant-based blue cheese alternative and use maple syrup instead of honey.

storage/reheating

To store: Best served fresh; however, components can be prepared in advance and stored separately in airtight containers in the refrigerator for up to 2 days.
To assemble ahead: Assemble just before serving to prevent the pears from browning and the beets from bleeding into other layers.
Reheating: Not applicable, as this dish is served cold or at room temperature.

FAQs

1. How do I roast beets?

Wrap beets in foil and roast at 400 °F (200 °C) for 45–60 minutes, until tender when pierced with a knife. Cool before peeling.

2. Can I use canned beets?

Yes—drain well and pat dry, but note they may be softer and more prone to staining the pears.

3. How do I prevent pears from browning?

Toss pear slices in a little lemon juice to slow oxidation.

4. Is blue cheese too strong for this dish?

If you prefer a milder flavor, opt for Gorgonzola Dolce or creamy goat cheese.

5. Can I toast pecans in advance?

Yes—store cooled toasted pecans in an airtight container at room temperature for up to a week.

6. Can I serve this as a salad instead of stacks?

Absolutely—layer ingredients flat on a platter and drizzle with honey for a rustic presentation.

7. What wine pairs well with this dish?

A crisp white such as Sauvignon Blanc or a light Pinot Noir complements the flavors.

8. Can I make this dish nut-free?

Yes—simply omit the nuts or substitute with roasted pumpkin seeds for crunch.

9. Will the beets stain the pears?

Yes, slightly—assemble just before serving to maintain visual contrast.

10. Can I make this without honey?

Yes—the dish is naturally flavorful without it, or you can substitute maple syrup for a vegan option.

Conclusion

Beet, Pear & Blue Cheese Stacks with Pecans combine elegant presentation with a harmonious balance of flavors and textures. This festive dish is ideal for holiday spreads, special dinners, or as a sophisticated starter. With minimal prep and maximum visual appeal, it’s a recipe that will impress every time.