Whether you’re celebrating the big game, your favorite awards show, or just a Tuesday night, a good snack is always in order. While you could crack open some hummus and baby carrots and call it a night, sometimes you want to take things to the next level.
Enter these bold, bright, triangular vegetable stacks created by Yasmina Jacobs of Eat Make Celebrate. Designed to coordinate with the geometric patterns of our new textiles and filled with goat cheese and fresh herbs, we can’t decide whether to eat these or Instagram them!
Vegetable and Goat Cheese Stacks
4 – 6 Beets and/or Root Vegetables of your choice
5 oz Goat Cheese (room temperature)
Handful of Fresh Herbs (try one or a mix of Parsley, Basil, Mint, Chives or Thyme)
1 Tsp. Citrus Zest (Lemon, Orange, Lime)
1 Tbsp. Vinegar (White Wine, Apple Cider or Sherry)
Salt and Pepper
This recipe can easily be adapted for anytime of year. Choose the ingredients based on what looks freshest at the market. Beets are easy to find year round, so use them as a base and add in another seasonal vegetable or two for a pop of color and seasonal taste.
1. Using a mandolin, or with a sharp knife slice the beets and vegetables into thin slices.
2. Cook the vegetables in simmering water. Season the water with salt and pepper. Work in batches and cook each vegetable individually so it can retain its color. The slices should only take 2-4 minutes to cook.
3. In a small bowl, mix the goat cheese, citrus zest and vinegar. The mixture should be thick but easy to spread. If it’s too thick, add a splash of water. Coarsely chop the herbs and stir them into the goat cheese. Taste the mixture and season with salt and pepper.
4. Use a cookie cutter to cut the cooled vegetable slices into squares. You can also cut them by hand, just make sure to cut them into the same size.
5. To assemble the stacks, start with a square of vegetable spread a little goat cheese on top. Press the next slice of vegetable on top and gently press down to adhere and to help the goat cheese reach the edge of the vegetables. Repeat until you have 4 slices of vegetables and 3 layers of goat cheese.
6. Refrigerate the finished squares until you are ready to serve. They can be made up to a day ahead.
7. Slice the chilled vegetable stacks into triangles. Depending on the size of the square each stack may yield 2 or 4 triangles. Try smaller, bite-sized triangles for parties and larger ones for appetizer portions.
Yasmina Jacobs is the founder of Eat Make Celebrate, a lifestyle resource dedicated to the modern woman. Born and raised in Paris, Yasmina currently resides in New York City with her husband and two dogs. Follow Eat Make Celebrate on Instagram, Pinterest, and Facebook.