Stacked Beet Salad Recipe: Layered Beets & Greens

This stacked beet salad is simple but elegant — a vibrant, gluten‑free, vegetarian appetizer or side that brightens any meal.

A few weeks back I tried a new San Diego restaurant, Stella Public House (updated 2019: Stella has since closed), and I fell in love with the whole experience — the food, the drinks, and the warm hospitality. While they’re known for pizza, the appetizers caught my attention most. One dish in particular stood out: a stacked beet tower made from alternating layers of golden and red beets, marinated in red wine vinegar and paired with creamy ricotta and crunchy pistachios. The presentation was stunning in its simplicity.

After sharing a photo on Instagram, many readers asked for the recipe. I recreated a home version that captures that restaurant elegance with straightforward steps you can make in under 30 minutes. This recipe focuses on roasted beets tossed with olive oil and balsamic, layered with a bright herb‑flecked ricotta. Pistachios or toasted walnuts make a lovely optional garnish for crunch and contrast.

Ingredients

• 3 medium beets (about 1 pound), peeled and sliced into rounds
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 cup ricotta cheese
• 2 tablespoons fresh basil, finely chopped
• 1 tablespoon fresh oregano, finely chopped
• Optional: 2 tablespoons shelled pistachios or chopped toasted walnuts for garnish
• Salt and freshly ground black pepper, to taste

Notes on ingredients: choose beets that feel firm and heavy for their size. If you prefer, use a mix of golden and red beets for a colorful stack. Full‑fat ricotta gives the creamiest result, but part‑skim ricotta works fine. Fresh herbs make a noticeable difference in flavor; dried herbs are a fallback but use sparingly.

Instructions

1. Preheat the oven to 425°F (220°C).
2. Slice the beets into 1/4‑inch rounds. In a bowl, toss the beet slices with olive oil, balsamic vinegar, and a pinch of salt and pepper until evenly coated.
3. Arrange the beet slices in a single layer on a rimmed baking sheet lined with parchment or a lightly oiled sheet. Roast for about 20–25 minutes, flipping once halfway through, until the beets are tender when pierced with a fork. Cooking time varies with beet thickness and oven; roast until just fork‑tender but not falling apart.
4. While the beets roast, prepare the ricotta filling. In a small bowl, combine ricotta, chopped basil, and chopped oregano. Season with a pinch of salt and freshly ground black pepper. Taste and adjust herbs or seasoning as desired. If you prefer a thinner texture, stir in a teaspoon of olive oil or a splash of lemon juice.
5. Remove the beets from the oven and let them cool slightly so they are easier to handle. Spoon a tablespoon of the herb ricotta onto one beet slice, then top with another beet slice to form a small stack. Repeat to create two‑layer or three‑layer towers, depending on the size of your beet rounds and how many stacks you want to serve. For easier serving, two layers usually balance presentation and ease of cutting.
6. Finish each stack with a small dollop of ricotta and sprinkle with chopped pistachios or toasted walnuts if using. Add a tiny basil leaf for garnish and a light drizzle of extra virgin olive oil or a few drops of balsamic reduction if desired.

Serving suggestions: present the beet stacks on a long platter or individual plates for an elegant appetizer. They pair nicely with crusty bread, a crisp green salad, or as a colorful side to grilled fish or roasted chicken. Because beets hold their shape well when roasted, these stacks are great for dinner parties where you want a refined look with minimal fuss.

Storage and tips

• Store leftover roasted beets and ricotta separately in airtight containers in the refrigerator for up to 3–4 days. Assemble just before serving to preserve texture.
• If you want to save time, roast the beets a day ahead. Chilled beets can be stacked cold or warmed briefly before assembling.
• Toasting nuts enhances their flavor — spread pistachios or walnuts on a baking sheet and toast at 350°F for 5–8 minutes, watching closely so they don’t burn.
• For extra brightness, add a squeeze of lemon juice to the ricotta or a small spoonful of orange zest.

More recipes with beets

Incorporate more beets into your meals with these other crowd‑pleasing ideas and variations:

Nutrition (approximate per serving)

• Calories: 114 kcal
• Carbohydrates: 6 g
• Protein: 5 g
• Fat: 7 g (Saturated fat: 3 g)
• Sodium: 67 mg
• Fiber: 1 g

This stacked beet salad is a beautiful and approachable recipe that combines the earthy sweetness of roasted beets with creamy ricotta and bright herbs. It makes an elegant starter for a dinner party or a colorful addition to weeknight meals. Enjoy experimenting with herbs, nuts, and presentation to make it your own.