✨ Caramelized Beet & Pear Towers with Feta Snow & Citrus Honey Drip
Mediterranean • Vegetarian • 25 minutes • Serves 4
🥗 Ingredients
For the Caramelized Beets
-
2 large cooked beets, peeled & sliced ½-inch thick
-
1 tbsp olive oil
-
1 tbsp honey or maple syrup
-
Pinch of sea salt
-
Pinch of black pepper
For the Pears
-
2 ripe but firm pears (Bosc or Anjou), sliced ½-inch rounds
-
1 tsp olive oil or butter
-
½ tsp lemon juice
-
Pinch of cinnamon (optional)
Feta Snow
-
½ cup feta cheese, very cold (place in freezer 10 minutes)
Citrus Honey Drip
-
2 tbsp honey
-
1 tbsp lemon juice
-
1 tsp orange zest
-
Optional: 1–2 tsp warm water to thin
-
Optional: pinch of chili flakes for heat
To Assemble
-
Fresh mint leaves or microgreens
-
Crushed walnuts or pistachios (optional)
-
A pinch of flaky sea salt
👩🍳 Directions
1. Caramelize the Beets
-
Heat olive oil in a skillet over medium.
-
Add beet slices. Brush or drizzle with honey.
-
Cook 3–4 minutes per side until lightly caramelized and glossy.
-
Season with salt and pepper. Set aside.
2. Sear the Pears
-
In a clean skillet, add oil/butter.
-
Add pear slices and sear 1–2 minutes per side until golden.
-
Drizzle with lemon juice and sprinkle cinnamon if using.
-
Remove and cool slightly.
3. Make the Feta Snow
-
Take the chilled feta and crumble finely OR grate using a microplane.
-
It should look like delicate white “snow.”
4. Prepare the Citrus Honey Drip
Whisk together:
-
honey
-
lemon juice
-
orange zest
-
optional warm water
-
optional chili flakes
Set aside.
5. Assemble the Towers
-
Place a beet round on the plate.
-
Add a pear slice on top.
-
Repeat layers to build small “towers.”
-
Sprinkle generously with feta snow.
-
Drizzle with citrus honey drip.
-
Garnish with mint, crushed nuts, and a pinch of sea salt.
🍽️ Serve With
-
Arugula salad
-
Toasted sourdough
-
Roasted walnuts or pistachios
-
A swirl of balsamic glaze
✨ Chef’s Notes
-
Swap pears for apples or grilled peaches.
-
Add rosemary for a savory twist.
-
Use golden beets for color contrast.
