Yogurt Cheese and Red Beet Caprese Stacks

Red beets are an acquired taste.  Believe me I know.  I come from a long line of red-beet haters…ok, maybe just my momma.  She hates red beets.  I kind of like them, 1) because they have a pretty color and b) because they taste very sweet and earthy when you roast them with a little olive oil, salt and pepper.  But I say again, red beets are not for everyone.  I thought I’d get TAB to eat them because of the color, but she declined.  So really this caprese stack is a little bit of an acquired taste as well, and only KB and I ate them, but it was delicious!  And healthy!

So the yogurt cheese was a little time consuming to make.  Not active-preparation-time, time consuming, but you have to know you want to make it a few days before you want to eat it.  It’s really just a matter of extracting the liquid from greek yogurt.  And it comes out smooth and creamy and voila…yogurt cheese!  I spread it on top of some oven-roasted beets and added a drizzle of olive oil, some salt and pepper and green onions and I had an amazing “caprese stack.”  I called it a caprese stack because it kind of reminded me of a caprese salad (tomatoes and mozzarella cheese).

Start by making the yogurt cheese.  Line a mesh colander with some cheese cloth and place over a small bowl.


Place a 32 oz container of greek yogurt into the cheese cloth.


Let sit overnight or for up to 3 days in refrigerator to extract all the liquid from the yogurt.  And you have yogurt cheese!


When you are ready to make the beets.


Wrap beets in aluminum foil and roast in 375 degree oven for about 60 minutes.


Peel and slice.  Then assemble your caprese stack.  Red beet on bottom.  Yogurt cheese on top.  Drizzle with olive oil.  Sprinkle with salt, pepper and green onions.



1 – 32 oz container greek yogurt
2-4 red beets
olive oil
salt and pepper (to taste)
green onions (for garnish)

First make the yogurt cheese.  Line a mesh strainer with cheese cloth and place over a bowl.  Dump the greek yogurt into the strainer.  Place into the refrigerator and let sit for at least 1 day and up to 3 days.  When you are ready to make the caprese stacks, roast the beets.  Wrap beets in aluminum foil.  Place in a 375 degree oven for about an hour.  Remove from oven, peel and slice. Spread yogurt cheese on top.  Drizzle with olive oil and sprinkle with salt, pepper and green onions.