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Mediterranean roasted beet stacks layered with whipped feta, figs, fresh herbs, and black balsamic pearls on a white plate
Mirjana

Roasted Beet Stacks with Whipped Feta, Honey & Figs (Mediterranean-Style Appetizer)

These Mediterranean-style roasted beet stacks combine tender beet rounds with whipped feta, honey, and figs for a stunning yet simple appetizer. Naturally gluten-free and easy to prepare ahead, they are perfect for entertaining or special occasions.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 (double-stacked rounds)
Course: Appetizer
Cuisine: Mediterranean inspired
Ingredients Method Notes

Ingredients
  

  • 4 equal-size beets, peeled and sliced into ½-inch rounds
  • ¼ cup olive oil
  • Pinch of salt
  • Cheese Filling
  • ½ cup cream cheese, softened
  • 3 oz feta cheese
  • 1 tbsp tahini
  • 1 tbsp Greek yogurt
  • 1 tbsp raw honey
  • Topping & Garnish
  • 4-6 dried figs, halved
  • Chili crunch, to taste

    (I use Momofuku)

  • Fresh cilantro, mint, and chive sprigs
  • Black balsamic pearls (optional)

Method
 

  1. 1 Roast the beets.
Preheat the oven to 450°F (232°C). Peel the beets and slice them into ½-inch rounds, using center slices for uniform stacks. Toss generously with olive oil and a pinch of salt. Roast for 30 minutes, turning halfway, until tender and lightly caramelized. Set aside to cool.
Tip: This step can be done one day in advance.
    2 Prepare the filling.
In a bowl, mix cream cheese, feta, tahini, yogurt, and honey until smooth and creamy. Season lightly with salt to taste.
    3 Assemble the stacks.
Spread a generous layer of cheese filling between two beet rounds. Add another spoonful on top, creating a double-stack. Finish with fig halves, fresh herbs, and optional garnishes.
    Mediterranean roasted beet stacks layered with whipped feta, figs, fresh herbs, and black balsamic pearls on a white plate
  2. 4 Serve.
Drizzle lightly with hot honey or add chili crunch for contrast. Serve slightly chilled or at room temperature.
    Halved roasted beet stack showing creamy feta filling with figs and fresh herbs, served as an elegant vegetarian appetizer

Notes

• Make Ahead: Roast beet rounds and prepare the cheese filling up to one day in advance. Store separately in the refrigerator.
• Storage: Store assembled stacks in an airtight container for up to 3 days.
• Ingredient Tip: I use Sunny Fruit Organic Tender & Juicy Smyrna Figs, but substitute with the best dried figs available.
• Quality Matters: Organic ingredients are highly recommended.
Nutrition Information (per serving, approx.)• Calories: 260
• Fat: 18 g
• Saturated Fat: 7 g
• Carbohydrates: 22 g
• Fiber: 4 g
• Protein: 7 g
• Sodium: 320 mg