BEET AND GOAT CHEESE NAPOLEONS
The Farmer's Market is back in business! My mother-in-law and I go every Saturday to stock up on all kinds of fresh, organically grown produce. The stands are stocked with all of our favorites and a few surprises, like pea shoots and purslane. Since my husband is home I had to get beets, they are one of his favorite veggies, and I try to feed him well. I found this recipe in an issue of Saveur and thought it sounded great.
Provided by Rainbabe
Categories Cheese
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Using a round cookie cutter (size will depend on size of beets), cut out as many rounds as you can. In a medium-size skillet, bring rice vinegar and sugar to a boil. Reduce heat to medium-low and add beet slices in batches that you can manage, cook beet slices, turning once, about 2 minutes. Transfer slices to a paper towel-lined baking sheet. Pat dry and let chill. The left over scraps can be cooked up the same way to be used later in a salad.
- Stir goat cheese together with the chives, parsley, 2 teaspoons thyme, and pepper in a bowl. Set aside.
- Bring orange juice to a boil in a 1-qt. saucepan over medium-high heat. Cook until reduced to 1/3 cup, 4-5 minutes. Be careful to watch this part closely. I burned the first batch, and it didn't taste yummy. Let cool. Transfer juice to a bowl along with remaining thyme, balsamic vinegar, zest, and shallots. While whisking, drizzle in olive oil and hazelnut oil; whisk until smooth. Season vinaigrette with salt and pepper; let chill.
- To serve: Put 1 beet slice on work surface; spread about 1 tsp to 1 tablespoons cheese mixture over beet depending on the size of your rounds. Top cheese with another beet slice, pressing down so cheese oozes to edge. Repeat to create a stack with 3 to 4 layers of cheese between 4 to 5 beet slices. Make as many stacks as you can with the slices you have. I ended up with 9 stacks because the beets I had were pretty small. Slice each stack into 4 wedges if large, or in half if they are small. Place salad greens on small plates and divide beets among them. Drizzle vinaigrette over each plate; garnish with nuts.
- I had extra goat cheese left over, which I used to top some pasta a couple of days later -- yum.
Nutrition Facts : Calories 714.7, Fat 43.4, SaturatedFat 15.7, Cholesterol 50.4, Sodium 410.6, Carbohydrate 68.5, Fiber 3.9, Sugar 62.7, Protein 16.9
ROASTED BEET NAPOLEON
Steps:
- Preheat the oven to 400 degrees F. Place the beets in a small roasting pan and pour in enough cold water to reach about 1/4 of the way up the sides of the beets. Cover the pan with foil, and roast the beets until they are tender, 2 hours to 2 hours and 15 minutes. To check for doneness, gently insert a bamboo skewer into a beet. The skewer should slide through easily. Remove the beets from the pan, allow to cool, and then peel. Cut each beet into 1/4-inch-thick round slices. Cut each slice with a 3-inch round cookie cutter. (You will need 10 rounds). Cut trimmings into 1/4-inch dice and reserve 1/2 cup for garnish. In a saute pan, bring vinegar and sugar to a boil. Lower to a simmer and poach beets 1 minute on each side. With a slotted spatula, remove and place on a baking tray lined with parchment paper. Cover and refrigerate until needed. When ready to assemble, heat the olive oil in a small saute pan. Arrange the slices of Herbed Goat Cheese in the pan and warm slightly, turning them with a small spatula just to warm both sides. This has to be done quickly, or the cheese will melt. To assemble the napoleons, place 1 of the beet rounds on a firm, flat surface and begin to layer. Top with a slice of goat cheese, then another beet round, a second slice of cheese, another beet round, a third slice of cheese, and a beet round. (Continue until you have 5 layers of beets and 4 layers of cheese.) Carefully cut through layers, dividing into 3 wedges. Repeat with the remaining beets and cheese. To serve, arrange 3 of the wedges, pointed ends facing out, in a circle in the center of each plate. Toss the baby lettuces with the Spago House Dressing and mound half of the lettuces on top of each arranged napoleon. Drizzle 1/2 of the Citrus Hazelnut Vinaigrette around each mound. Sprinkle toasted nuts and reserved diced beets on top of drizzled vinaigrette. Serve immediately.
- Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed.
- In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars and then the olive and vegetable oil. Season with salt and pepper to taste. Transfer to a covered container and refrigerate until needed.
- In a medium saucepan, bring orange juice to a boil. Lower to a simmer and reduce until only 1/3 cup remains. Cool to room temperature. In a medium bowl, combine orange juice, shallot, thyme, vinegar and orange zest. Slowly whisk in both oils until thick and emulsified. Season with salt and pepper. Refrigerate until needed.
- Preheat the oven to 350 degrees F. Arrange the hazelnuts on a medium baking tray and toast for 10 to 12 minutes, turning after 5 minutes. (This can be done in a toaster oven). Remove to a clean towel and rub to remove as much of the skin as possible. Chop coarsely and use when needed.
NAPOLEON OF BEETS AND HERB GOAT CHEESE WITH GRILLED ASPARAGUS
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cook beets in salted boiling water until tender, cool in refrigerator, and peel off skin. Soften goat cheese at room temperature, add in herbs, salt and pepper, and garlic; mix well and place in pastry bag. Slice beets into 1/8-inch thick on mandolin and place on plate, pipe goat cheese in between each layer of beets, repeat beet, goat, and top with beet. Garnish plate with asparagus that has been blanched, shocked, and grilled with olive oil. Top with red pepper, tomato, and drizzle with truffle oil.
GRILLED VEGETABLE AND GOAT CHEESE NAPOLEONS
Vegetarian or not, your guests will savor this meatless entree at your next summer soiree. -Joan Meyer, New York, New York
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Brush tomatoes with 2 teaspoons oil; sprinkle with oregano, basil and 1/4 teaspoon salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until tender., Brush zucchini and yellow squash with 2 tablespoons oil; sprinkle with 1/4 teaspoon salt. Place vegetables in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring occasionally., Remove and discard stems and gills from mushrooms. Brush mushrooms and eggplant with 1 tablespoon oil; sprinkle with remaining salt. Grill mushrooms, covered, over medium heat for 12-15 minutes or until tender. Grill eggplant, covered, over medium heat for 4-5 minutes on each side or until tender., In a small bowl, combine the goat cheese, parsley, 1/2 teaspoon garlic and remaining pepper., Place mushrooms on a greased baking sheet; spread each with 2 teaspoons cheese mixture. Layer with zucchini, squash, 2 teaspoons cheese mixture, eggplant and remaining cheese mixture. Top with mozzarella cheese and tomato. Bake at 350° for 8-10 minutes or until cheese is melted., In a large skillet, saute remaining garlic in remaining oil for 1 minute. Add spinach; cook for 4-5 minutes or until wilted. Divide among four plates; top each with a mushroom stack. Drizzle with vinaigrette.
Nutrition Facts : Calories 377 calories, Fat 27g fat (9g saturated fat), Cholesterol 47mg cholesterol, Sodium 833mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 6g fiber), Protein 16g protein.
ROASTED BEET AND GOAT CHEESE BRUSCHETTA
Make and share this Roasted Beet and Goat Cheese Bruschetta recipe from Food.com.
Provided by Shannon Marsh
Categories Vegetable
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut ends off beets, place in a casserole pan in 1/2 inch of water and cover tighly with foil. Bake at 400 degrees for 40-60 minutes.
- Slip the skins off the beets under running water (to keep hands from dyeing red) and chop coarsely.
- Cut french loaf into slices, toast in oven at 350 for 10 minutes.
- Spread bread with goat cheese.
- Mix beets with remaining ingredients, toss, and place heaping spoonfuls on bread and goat cheese.
Nutrition Facts : Calories 384.8, Fat 7.7, SaturatedFat 3.7, Cholesterol 11.2, Sodium 802.4, Carbohydrate 64.3, Fiber 4.4, Sugar 4.7, Protein 13.9
More about "beet and goat cheese napoleons recipes"
BEET & GOAT CHEESE NAPOLEON RECIPE - EDIBLE ALLEGHENY
From edibleallegheny.ediblecommunities.com
BEET & GOAT CHEESE NAPOLEONS - HONEY GHEE AND ME
From honeygheeandme.com
Estimated Reading Time 5 mins
BEET AND GOAT CHEESE NAPOLEONS - FIFTEEN SPATULAS
From fifteenspatulas.com
5/5 (12)Total Time 1 hr 15 minsCategory AppetizerCalories 209 per serving
GOAT CHEESE AND GREEN VEGETABLE NAPOLEON - COOKING BY THE BOOK
From cookingbythebook.com
BEET AND GOAT CHEESE OATMEAL RECIPE - FOOD NEWS
From foodnewsnews.com
BEET AND GOAT CHEESE NAPOLEONS - MEALPLANNERPRO.COM
From mealplannerpro.com
BEET AND GOAT CHEESE NAPOLEON WITH TOASTED HAZELNUTS AND
From popsugar.com
BEET AND GOAT CHEESE NAPOLEANS | BEET AND GOAT CHEESE, RECIPES, …
From pinterest.ca
BEET AND GOAT CHEESE NAPOLEONS - BIGOVEN.COM
From bigoven.com
BEET AND CHEESE FETA NAPOLEONS | METRO
From metro.ca
ROASTED BEET AND GOAT CHEESE NAPOLEON - FOODISTA
From foodista.com
ROASTED BEET AND GOAT CHEESE NAPOLEANS - COOKING WITH MICHELE®
From cookingwithmichele.com
RED BEET, GOAT CHEESE AND RASPBERRY NAPOLEONS
From westmountmag.ca
MINI BEET AND GOAT CHEESE NAPOLEON BITES: COLOR AND WHIMSY ALL …
From savorhealth.com
BEET AND GOAT CHEESE NAPOLEONS | SAVEUR
From saveur.com
BEET AND GOAT CHEESE SALAD - FRESH-PRESSED OLIVE OIL
From freshpressedoliveoil.com
BEET AND GOAT CHEESE NAPOLEONS RECIPE | KEEPRECIPES: YOUR …
From keeprecipes.com
BEET AND GOAT CHEESE NAPOLEONS - BIGOVEN.COM
From bigoven.com
BEET NAPOLEONS • MY WELL SEASONED LIFE
From mywellseasonedlife.com
BEET NAPOLEON WITH GOAT CHEESE, BEET GREENS AND WALNUTS
From fullcircle.com
FINE DINING SOLUTIONS: RECIPE: BEET & GOAT CHEESE NAPOLEON
From finediningsolutions.blogspot.com
THE TASTY SIDE TO LIFE: ROASTED BEET & HERBED GOAT CHEESE NAPOLEON
From thetastysidetolife.blogspot.com
BEET + GOAT CHEESE NAPOLEON | RECIPE | BEET AND GOAT CHEESE, …
From pinterest.com
FARM FRESH TO YOU - RECIPE: BEET NAPOLEON WITH GOAT CHEESE, …
From farmfreshtoyou.com
BEET NAPOLEON WITH ROASTED GARLIC-SHALLOT CHEVRE GOAT CHEESE
From novachef.com
BEET AND GOAT CHEESE NAPOLEONS – SHREDDED SPROUT
From shreddedsprout.com
BEET & GOAT CHEESE NAPOLEON RECIPE - | BEET AND GOAT CHEESE, …
From pinterest.com
ROASTED BEETS WITH GOAT CHEESE – A COUPLE COOKS
From acouplecooks.com
ROASTED BEET NAPOLEON - OPRAH.COM
From oprah.com
ROASTED BEET NAPOLEONS – ROSEMARY AND THE GOAT
From rosemaryandthegoat.com
HUNGRY COUPLE: ROASTED BEET NAPOLEON
From hungrycouplenyc.com
BEET AND HERBED GOAT CHEESE NAPOLEON WITH WATERCRESS, ORANGE, …
From newenglandcooks.com
BEET NAPOLEONS WITH GARLICKY BALSAMIC VINAIGRETTE
From notentirelyaverage.com
BEET AND GOAT CHEESE NAPOLEONS - GLUTEN FREE RECIPES
From fooddiez.com
BEET AND GOAT CHEESE NAPOLEONS - GLUTEN FREE RECIPES
From fooddiez.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love