Roasted Beet and Goat Cheese Napoleons

An easy and elegant starter for any dinner party, these Napoleons are sure to impress your guests. Roast the beets a day or two ahead and then you just have to assemble the day of serving.


INGREDIENTS

Roasted Beets
4 medium red or golden beets
2 tbsp. olive oil
Coarse salt and freshly ground black pepper, to taste
2 sprigs thyme or rosemary

Roasted Beet and Goat Cheese Napoleons
About 10 ounces fresh goat cheese
1/4 cup toasted hazelnuts, skins removed and chopped
Handful micro greens or baby greens or herb sprigs, for garnishing
Extra virgin olive oil or hazelnut oil, for drizzling
Balsamic glaze or good quality balsamic vinegar, for drizzling
Coarse salt and freshly ground black pepper, to taste


PREPARATION

Roasted Beets
Preheat oven to 400 degrees F.

Layer 2 large piece of foil to make foil package, about the 24-inches x 16-inches.

Place beets on top of foil. Drizzle generously with olive oil. Season with salt and pepper. Add sprigs of thyme or rosemary. Fold foil to make package. Seal. Transfer to baking sheet.

Roast beets in preheated oven until tender, about 1 hour, 30 minutes to 2 hours, depending on size of beets. Let beets cool slightly so easy to work with. Peel skins with paring knife.

Roasted Beet and Goat Cheese Napoleons
Trim top and bottom of each beet so they will lie flat on the plate. Cut each beet horizontally to make three even slices for layering the napoleons. (Use any unused pieces for salads or soups, etc.,)

Mash goat cheese.

Layer each beet napoleon: beet slice, goat cheese, beet slice, goat cheese, beet slice.

Transfer each napoleon to a serving plate. Garnish with chopped hazelnuts, micro greens and drizzle with olive oil and balsamic glaze. Sprinkle with salt and pepper. Serve.



Yield: 4 servings.