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

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.