Veggie Salad Stack with Strawberry Balsamic Reduction

Elegant but easy.  You can cook the veggies ahead of time and even assemble the stack a good hour before serving. Just wait until you are about to bring it to the table before adding the balsamic reduction.

1 beet, sliced 1/2 inch thick
2 tbsps olive oil
1/4 tsp salt
1/4 tsp pepper

zucchini slices, 1/2 inch thick
1 tbsp olive oil
1/4 tsp pepper
1/4 tsp garlic powder
sprinkle parmesan cheese

tomato, sliced 1/2 inch thick
few slices goat cheese
nasturtium flowers and leaves to garnish

Strawberry balsamic reduction:

1/4 cup balsamic vinegar
1 tbsp honey
1/4 tsp dijon
1/2 cup chopped strawberries
pinch dried thyme

Toss beet slices in olive oil, salt and pepper and place on lined baking sheet. Toss the zucchini slices with olive oil, pepper and garlic powder and place alongside the beets.

Bake at 400F for 20 minutes, flipping after 10 minutes. When you flip the zucchini sprinkle on the parmesan.

Remove from oven and chill both the beet and zucchini slices.

For the balsamic reduction:
Add the balsamic, honey and dijon to a saucepan, bring to boil then reduce and simmer about 10 minutes or until it coats a spoon.
Remove from heat and stir in the strawberries and thyme.

Assembly:

Put a fresh slice of tomato on the plate followed by a few slices of goat cheese. Add the chilled beet and more cheese followed by the parmesan topped zucchini slice. Drizzle the strawberry balsamic reduction...

and garnish with nasturtium.

Hope you like this one.  It was a lot of fun to make!