This recipe originates from Stuff.co.nz

Ingredients

Rosemary & honey dressing:

100ml grapeseed oil
11⁄2 tablespoons apple cider vinegar
1 teaspoon white wine vinegar
2 tablespoons rewarewa honey (or your favourite honey)
1 teaspoon soy sauce
1 teaspoon chopped rosemary

 For the stacks:

1kg beetroot
180g firm goat’s cheese (i used puhoi), crumbled
120g cream cheese, softened
1 tablespoon chopped soft herbs (such as chives, chervil or flat-leafed parsley)
2 handfuls watercress to serve
1⁄4 cup toasted new zealand walnut pieces

Method

Put all the dressing ingredients in a blender. Season with salt and freshly ground black pepper then process until combined. Store in a jar in the fridge.
Add the beetroot to a large saucepan of boiling water then simmer for 40 minutes or until tender.
Drain and set aside to cool then peel.
Cut into 5mm-thick slices.
Arrange the beetroot in a dish and drizzle with one-third of the dressing.
Toss to coat then set aside to marinate for 30 minutes.
Using a wooden spoon, beat the goat’s cheese and cream cheese together then stir in the herbs.
Place a small blob of the cheese mix in the centre of each plate, to prevent the beetroot from sliding around.
Place a slice of beetroot on top of the cheese then spread with a little of the remaining cheese mix.
Top with another slice of beetroot then repeat to create stacks of 3 or 4 layers (not shown in photo).
Sprinkle the watercress and walnut pieces around the beetroot stacks then drizzle with the remaining rosemary and honey dressing.