Oxbow Farm & Conservation Center

Fresh Beet & Chevre Towers


  • 4 large or 8 small Fresh beets
  • 1 Chevre log (large beets will use 1/4” slices; small beets will use 1/8” slices)
  • Fresh Tarragon leaves, finely chopped
  • Balsamic Syrup for each beet (2 tsp for large beets; 1 tsp. for small beets)

  • Cut beet greens off leaving 1 ½” of stem. Wash and boil until the flesh is just barely soft enough to prick easily with a sharp knife. Rinse in cold water and remove skin and stems. Chill until just slightly cooler than room temp.

    Meanwhile remove chevre from refrigerator and slice. Cover a plate with plastic wrap and place slices on it. Refrigerate until ready to use.

    When beets are cool, slice into ¼” discs keeping slices from each beet together.

    Starting with the bottom slice of each beet topped with chevre, make a tower alternating beet and chevre slices topped with a little chopped tarragon, finishing the tower with a beet slice. Set towers aside on a platter or plate. When the towers are finished they can be refrigerated for several hours. Bring them to slightly cooler than room temperature before getting them ready to serve.

    To Serve: Place each tower over fresh lettuce (I prefer a butter lettuce leaf) that has been drizzled with a fresh vinaigrette. Drizzle Balsamic Syrup over each tower, garnish each plate or a serving platter with fresh tarragon sprigs and serve immediately.

    Balsamic Vinegar Syrup

    Use only good aged Balsamic vinegar for syrup; cheap vinegars are not mellow and will not form into syrup. The best values in good Balsamic Vinegar are Costco’s Kirkland Aged Balsamic Vinegar from Modena, Italy or Whole Foods Aged Balsamic Vinegar from Modena.

    To make syrup, simmer vinegar in small pot until it thickens, about 5-6 minutes.