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Beet Napoleons

A beautiful starter that is perfect for a special occasion. A vegetarian "Napoleon" that pairs layers of sweet roasted beets with a creamy cheese mixture.
Course: Appetizer, Salad
Keyword: beets and goat cheese, blue cheese in salads, blue cheese recipes, fancy beet starter, how to roast beets, roasted beets, stacked beet salad
Servings: 6 servings
Author: Corinne Gregory Sharpe

Equipment

  • ring molds or round biscuit cutter

Ingredients

  • 2 lbs beets (use a mix of golden, red or chiogga as desired)
  • 5 oz mild goat cheese, at room temperature
  • 6 oz mild blue cheese, at room temperature
  • 2 Tbsp parsley, finely chopped
  • 2 tsp fresh chopped thyme leaves
  • 3/4 tsp honey
  • freshly ground black pepper and kosher salt, to taste
  • chopped pistachios (for garnish)

Instructions

  • Preheat oven to 350° F.
  • Wrap the beets individually in foil, and, when the oven is at temperature, bake them for one hour, or until a knife can be easily inserted into the middle of the beet.
  • Allow beets to cool, then peel off the skin.
  • Use a mandolin or sharpe knife to slice beet 1/4" thick. You want straight, even slices in order to best assemble the Napoleons.
  • Once the slices are complete, use a sharp ring mold or biscuit cutter to cut even circles out of the beets. Set aside.
  • Meanwhile, combine the goat cheese with the blue cheese until smooth. Add the thyme, honey and parsley and mix to combine. Finally, add the honey, then season with fresh ground black pepper and kosher salt to taste.
  • Again, using an oiled ring mold or biscuit cutter, place a circle of beet inside. Top with a small amount of the cheese mixture and spread it across the beet circle. Place another circle of beet on top of the cheese mixture (alternating colors, if using), press down slightly and cover with another dollop of cheese. Repeat the process until you have four layers of beet/cheese, then add a final circle of beet on the top.
  • Ease the Napoleon stack out of the mold and slice on a platter or individual plate. Repeat with the remaining beets and cheese mixture.
  • Before serving, top each stack with a sprinkle of chopped pistachios and additional thyme, if desired.

Notes

Notes: the presentation of this dish depends strongly on even slices and circles of beets. When you are purchasing your beets, it will be easier if you look for ones that are already similar in size and diameter. The size of your beets will also dictate the diameter of the biscuit cutter or ring mold. I happen to like a variety of sizes, so if you don't have a ring mold set, take a look at these. They come in two sizes and have a "pusher" piece as well for each of the ring sizes that will help you substantially in making this dish. The pusher will also help you unmold your stack so it really is a handy item to have.
Pro Tip: If you find your cheese mixture has "bled" out a little over the beet slices, don't panic!  You can easily clean up the cheese mixture with a cotton swap moistened with a little water.