Solar roasted beets will keep for up to four days in the fridge and can be used in all sorts of recipes. I got the idea for this pretty presentation from a Wolfgang Puck recipe (click here for the original recipe). As you might expect, his version was a bit on the complicated side, and while I will definitely give it a try some day, I kept mine sweet and simple.
Sun Oven Beet and Goat Cheese Stacks
1 large beet
2 ounces goat cheese
Freshly ground pepper
2 tablespoons olive oil
1 teaspoon balsamic vinegar
Set Sun Oven out to preheat.
Scrub the beet and trim the ends. Set the beet in a pot, cover, and roast in the Sun Oven until soft, 1 1/2 to 2 hours. When it’s cool enough to handle, peel the beet and cut into 10 slices.
In a small bowl, use a fork to mix 1 tablespoon of the oil into the cheese. Season to taste with pepper. Spread the cheese mixture on one of the beet slices, top with another slice, and continue until the stack is five beet slices high. Repeat with remaining beet slices and cheese. Arrange the stacks on a plate.
In another small bowl, whisk together the remaining oil and balsamic vinegar. Drizzle over the beet stacks and serve.