Roasted Beet Napoleon Recipes

BEET AND PEAR NAPOLEONS WITH GINGER JUICE VINAIGRETTE

Beet and Pear Napoleons with Ginger Juice Vinaigrette image

Provided by Edward Lee

Categories Salad Ginger Side Vegetarian Pear Beet Healthy Tarragon Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

2 trimmed medium red beets (about 3 1/2 inches in diameter; about 1 3/4 pounds), scrubbed
1 (4-inch) piece peeled ginger
1/3 cup fresh orange juice
1/4 teaspoon sugar
1 1/2 tablespoons extra-virgin olive oil
2 large firm-ripe Anjou pears
1 bunch tarragon
1 cup mixed baby greens (preferably spicy)
1 Granny Smith apple
Equipment: a 1-inch round cookie cutter
Garnish: sea salt such as Maldon; poppy seeds

Steps:

Preheat oven to 450°F with rack in middle.
Wrap beets in foil and roast until tender, about 1 1/2 hours. Let stand until cool enough to handle, then slice crosswise into 1/4-inch-thick rounds. Cool completely.
Meanwhile, finely grate ginger with a Microplane over a kitchen-towel-lined bowl. Carefully gather towel around ginger and squeeze until you have 2 tablespoons ginger juice. Whisk in orange juice, sugar, and oil. Season with salt and pepper. Divide vinaigrette evenly between 2 small bowls.
Cut pears lengthwise around core into 1/4-inch-thick slices. Cut out 18 rounds from slices using cookie cutter and put in one bowl of vinaigrette.
Cut out 18 rounds from beet slices and put in other bowl. Toss pears and beets with vinaigrette to coat well.
To assemble napoleons, put 1 beet round on each of 6 plates (see cooks' note, below) and top with a tarragon leaf. Top with 1 pear round, then another tarragon leaf. Repeat layering 2 more times. Discard vinaigrette used for beets.
Toss greens with some of remaining vinaigrette and place around each napoleon. Finely grate apple (including skin) into a bowl. Spoon a heaping teaspoon apple on top of each napoleon, then sprinkle with sea salt and poppy seeds. Drizzle with more vinaigrette if desired.

BEET AND GOAT CHEESE NAPOLEONS

Beet and Goat Cheese Napoleons image

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

Ingredients

5 large red beets, roasted, peeled, and cut crosswise into 1/4-inch-thick slices
1 cup rice vinegar
1 cup sugar
9 ounces goat cheese, softened
4 teaspoons fresh chives, minced
4 teaspoons fresh parsley, minced
2 1/2 teaspoons fresh thyme, minced
1 teaspoon fresh ground black pepper
3/4 cup fresh orange juice
1 tablespoon balsamic vinegar
1/4 teaspoon orange zest
1 small shallot, minced
3 tablespoons extra virgin olive oil
3 tablespoons hazelnut oil
kosher salt, to taste
3 tablespoons hazelnuts, chopped

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

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