Southern Beet and Potato Stack

Welcome to the 2nd edition of Meatless Mondays from A-Z!! I loved the creativity of the recipes everyone shared last week for Artichokes and I can’t wait to see what you have created this week!
Better With Veggies
For me, this week was tough! It took me until Saturday afternoon to come up with a recipe idea that excited me. I was flipping through a few cookbooks in an attempt to get inspired and the idea finally came to me while looking at a recipe for beet gratin. Completely unrelated, but for some reason it made me think about fried green tomatoes. From there, I had a rough idea of what I wanted to do – I just refined it while cooking.
The result was fantastic and I’m sad to say it’s all gone. I’ll have to make this one at some point in the future, because Kirk didn’t actually get to taste this one.
Southern Beet and Potato Stack
Recipe type: Appetizer
Serves: 4
  • 3 golden beets with greens attached
  • 4 small red potatoes
  • 1 large heirloom tomato
  • Olive Oil Cooking Spray
  • ⅓ cup grits
  • ⅓ cup non-dairy milk
  • 1 tablespoon chili powder
  • 1 cup cashews
  • ⅓ cup water
  • Balsamic Vinegar, to taste
  1. Preheat oven to 350 degrees.
  2. Trim off and reserve beet greens. Trim any excess root and discard. Scrub beets and wrap each beet individually in aluminum foil. Place wrapped beets directly on rack in oven and cook for 1 hour. Remove beets and unwrap to allow to cool before handling.
  3. Wash beet greens and slice, set aside for final assembly.
  4. Slice potatoes into ¼-1/2 inch rounds and arrange in a single layer on a baking sheet coated with olive oil spray. Spray tops of potatoes with olive oil spray.
  5. Put non-dairy milk into a small bowl; grits into another small bowl. If you like spice, add chili powder to the grits and stir to combine. You can also coat half the beets without the spice and add the spice for the second half (as I did).
  6. Slice beets into ¼-1/2 inch rounds. Dip each into the non-dairy milk, followed by grits mixture, then place onto baking sheet coated with olive oil spray. Repeat with remaining beets until all are coated with the grits mixture and arranged in a single layer on the baking sheet.
  7. Cook both beets and potatoes in oven for 15 minutes.
  8. While cooking, put cashews into food processor and slowly add water while processing. You may need to stop and scrape down the sides a few times, until a thick paste is formed (note: this does not need to be smooth).
  9. Thickly slice tomato into at least 4 rounds.
  10. To assemble, place handful of greens on a plate. Top with one slice of tomato, 1 beet, ½ tablespoon of cashew paste, potato round, greens, 1 beet, ½ tablespoon cashew paste, and potato round.
  11. Feel free to play with this order and amount of cashew paste - the order is up to you!
  12. Finally, drizzle with good balsamic vinegar.
  • #ingredient#

Before digging in, sit back and enjoy the beautiful presentation. If you’re anything like me, this will get messy when eating.

And now it’s time to see what you created for beets this week!

In case you didn’t notice the ingredient list in the #MMAZ graphic, next week is Caperberries! This is the ingredient that sparked the idea for this challenge, so it’s a special one.

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  1. says

    This looks AMAZING! I think ‘stacked’ dishes (much like miniature ones) are somehow so much more appealing. Maybe it’s the 10 year old in me who likes things to appear like toys. Jenga?

    E is for…edamame, eggplant, endive…
    F is for…fennel, figs, fava beans….
    G is for…grapes, galangal, garam masala…
    H is for…horseradish, hazelnuts, harissa…
    Sarah @ The Smart Kitchen recently posted…B is for Beet (and Watermelon Salsa)My Profile

    • says

      I love pretty food – it just makes me smile. And I swear I bought golden beets before I saw what you were making. They are awesome.

      I think eggplant would be fantastic – you should try it!

  2. Lindsay @ Lindsay's List says

    and again, I fail at participating…next week doesn’t look so promising either as I have no idea what these caper things are. A request for the C to be Captain Crunch.
    Lindsay @ Lindsay’s List recently posted…dear over exercisingMy Profile

  3. says

    this is beautiful and so creative – I love it!

    again, this was so much fun… already looking forward to the caperberries. I added my link (and it says there are four already), but I cannot see any of them?

    happy Monday!
    Kristina recently posted…maple roasted beet saladMy Profile

  4. Miranda @ Biting Life says

    I’m definitely not a beet fan, but this actually looks REALLY good. I love the presentation of it and how tall it is. Must be super messy to eat, though!

  5. Kelly @ No Sugar Sweet Life says

    Your beet meal turned out GREAT!! So beautiful and I bet soooooo yummy :) You’ll definitely have to make it again for Kirk!

    E for edamame
    F for figs
    G for goat cheese
    H for hot peppers
    Kelly @ No Sugar Sweet Life recently posted…Party Recovery + {Summer Tabbouleh}My Profile

  6. Emily says

    This looks beyond delicious, Heather! And your plating is gorgeous. It looks like something I could order at a restaurant. Love. <3
    I'm definitely bookmarking this recipe. It looks complicated but it's so simple! It would be perfect to serve at a dinner party!
    Emily recently posted…Marvelous Monday #6My Profile

    • says

      What an amazing complement – thank you so much!! I have always loved plating my food, I do it even when I’m the only one home to see it. It also gives me even more appreciation for the plating when I go out. And this would be great for a dinner party!


  1. […] Oh my gosh, my weekend! So much cooking, napping, working out and getting into the swing of my brand new diet and workout plan to help me reach my goal. (Details on these changes tomorrow.) And even with some new rules in place, I managed to make something rich, decadent, amazing and on track for Heather’s Meatless Monday Challenge. […]

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