Beet & Goat’s Cheese Napoleon
This recipe is not only gorgeous, it is delicious. It has all the elements I like - salty, sweet, tangy, creamy and crunchy. It works well as a starter or in lieu of a salad.
What You’ll Need:
3 large roasted beets, skins removed, cooled and then sliced (about 1/2 inch slices)
1/4 cup of olive oil
1/4 cup of balsamic vinegar
1 spring onion sliced
Small log of your favorite goat’s cheese (about 1/2 cup)
1/4 sour cream (to loosen goat’s cheese)
1/4 cup of chopped walnuts
1.) Once your roasted beets are cooled, slice them so they are about 1/2 inch thick. Select the most even sized pieces for your stacks. Set aside.
2.) Mix your goat’s cheese in a bowl with a pinch of your favorite salt and pepper. Loosen it up with the sour cream so that it will spread easily on the sliced beats. I used smoked salt in this recipe, as I love the flavor.
3.) Place one slice of the beet on your serving plate, spread the goat cheese mixture evenly over the top, then top with another slice of beet. Repeat until you have three slices of beet and two layers of goat’s cheese.
4.) Prepare your balsamic dressing by mixing both the vinegar and oil together, season with salt and pepper.
5.) Drizzle the oil and vinegar mixture over the top of each stack. Sprinkle with your sliced spring onion and chopped walnuts.
6.) Finally drizzle a little bit of the runny honey the top. Yum, honey!