Stack 'em up!

I had 12 of these stacks for dinner tonight, but they would be excellent hors d'oeuvres for a party, served warm with the blue cheese slightly oozy. Alternatively, bring them as a salad for a potluck picnic, with a light squeeze of fresh orange juice.



Roasted beet + roasted fennel + blue cheese stacks

3 medium beets
1 fennel bulb
salt + pepper
olive oil
blue cheese

Preheat oven to 400 degrees. Clean beets and fennel. Slice beets into ¼” rounds. Cut fronds off fennel bulb and discard any tough, outer layers. Cut fennel lengthwise into ¼” slices. Arrange beets and fennel on a baking sheet/roasting pan in a single layer. Drizzle with olive oil, then season with salt + pepper; toss to coat evenly. Bake for 30 min, or until beets are tender and fennel is golden brown.

Stack beets, fennel, and blue cheese to desired ratios and heights.