Beet Napoleons
By marxpatricia
Ingredients
- 1 1/2 pounds small beets (red, golden, or both)
- 6 ounces soft goat cheese
- 1 tablespoon sour cream
- 1/4 cup packed minced chives
- Salt
- Freshly ground black pepper
- For the chive puree
- 3/4 cup chopped fresh chives
- 3/4 cup extra-virgin olive oil
- Salt
- Freshly ground black pepper
Details
Preparation time 45mins
Cooking time 90mins
Preparation
Step 1
1. To make napoleons: Heat oven to 400 degrees F. Wrap beets tightly, in groups of 4, in aluminum foil; place on a cookie sheet. Roast for about 1 hour or until beets are entirely soft. (After 45 minutes, check by inserting a sharp knife.)
2. Cool for 5 to 10 minutes, then peel, using your fingers or a paring knife. Trim ends. Cut into 1/4-inch-thick slices. Let beets cool completely.
3. Place goat cheese, sour cream, and minced chives in a small bowl. Using the back of a spoon, blend until soft. Mix in salt and pepper to taste.
4. To make chive puree: Combine chives and olive oil in a food processor or blender. Puree; add salt and pepper to taste. (Up to this point. you can make the recipe a day ahead; simply wrap the ingredients separately, and refrigerate.)
5. To assemble each napoleon, bring ingredients to room temperature. Spread a half teaspoon of goat cheese mix on top of a beet slice, cover with another slice, then repeat as pictured. Top off with a dollop of cheese mix.
6. To serve, drizzle 1 to 3 tablespoons of chive puree onto a plate; carefully arrange 2 or 3 napoleons in the center. Garnish with snippets of chives, and serve immediately.
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