Sweet Potato Beet Stacks
These bright and beautiful little stacks make the perfect healthy appetizer and are sure to please healthy and unhealthy eaters alike.
Ingredients
- 2 Sweet Potatoes
- 3 Small Beets
- 4 Ounces Goat Cheese
- 1/3 Cup Walnut pieces
- 1/3 Cup Reduced Sugar Dried Cranberries
- 1/2 Tsp Salt
Instructions
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Pre-heat oven to 400 degrees
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Wash beets and place on parchment lined baking sheet. Bake for 25 minutes.
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While beets are cooking begin cutting sweet potatoes into 1/4 inch thick slices (about 20g each).
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After beets have been cooking for 25 minutes, remove them from the oven and add the sweet potatoes to the baking sheet. Bake sweet potatoes and beets for an additional 25 minutes.
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Remove from oven and make sure beets and sweet potatoes are tender. While beets are cooling, remove sweet potatoes onto a tray or cutting board and sprinkle lightly with salt.
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Once cool, peel and slice beets into 1/4 inch rounds and begin placing one slice on top of each piece of sweet potato.
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Top each sweet potato and beet stack with about 1.5 tsp goat cheese, 3 dried cranberries, and 3-5 walnut pieces.
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Serve at room temperature or chilled. Hope you enjoy!
Notes
- If you're looking for a sweeter taste try a fruit or honey flavored goat cheese
- Small beets work best so that they can fit on top of the sweet potato
- More cylindrical sweet potatoes will make for rounder stacks
- Each stack should be about 15g beet, 20g sweet potato, 1.5 tsp goat cheese, 3 dried cranberries (about 1/2 tsp), and 3-5 walnuts pieces (about 1/2 tsp)
- Remember, beets can stain!
Nutrition Facts (Per Serving)
- Calories: 35
- Fat: 1.5g
- Carbs: 4.5g
- Sugar: 2g
- Protein: 1g
