Oh no, something red on the plate!
Beautiful except for the fact that the beets bled into my goat cheese.
My husband always says he doesn’t like beets because he doesn’t like red food on his place. Ya know, he does eat tomatoes, salsa, pasta sauces, red peppers etc. So, why is it he says he doesn’t like beets. Could it be because he hasn’t tried MY beets. Other than pickled beets I have to say I was never a fan. Never cared for borsht soup or even harvest beets. I have to admit I never tried harvest beets because i thought they would be too sweet.
Back in the summer I did dehydrate some thinly sliced beets and sprinkled them with some Herbs de Provence and they were delicious; just ask my friend, Linda, who has a really funny story about the after effects of eating too many beets.
This is the time of the year that really nice beets should start appearing in the markets. I can’t wait for my farmer’s market to have them because they promised the candy striped ones too along with the orange and red ones.
I found a couple of beet napoleon recipes; one on Pinterest from fifteenspatulas.com and I think she had gotten the idea from Saveur magazine and then saw a similar one on Foodnetworks website. I like the idea of cutting in wedges if you have really big beets. On Food Network they cut in wedges and and put three of the wedges together, pointed sides out and filled with micro greens or salad. For my salad I tried both ways, one in wedges with just one to a plate and then one of the stacks on a plate sprinkled with some greens and pistachios.
My only recommendation would be to have everything ready early but put together right before serving. I had mine all ready the night before I took the picture and thought if I refrigerated them overnight then the cheese would set up; not thinking that the red beets were going to turn the cheese purple. Oh well, I learned a lesson and won’t make that mistake again.
Saveur’s recipe was interesting because instead of roasting the beets theirs were sliced and cooked in a skillet with rice vinegar and sugar. I may try that next time.
BLAST FROM THE PAST: This Quick and Easy Banana Pudding is a recipe my grandmother use to do. It was one of the first ones I had posted to Foodgawker.com and is up to 12,230 views.)
Any color beets will work. I can’t wait to try the candy strip ones.
Wrap each beet up separately in a piece of foil.
Add the chopped up herbs to the goat and cream cheese and blend until thoroughly mixed.
Slice the beets 1/4″ using a mandolin or very steady hand. Have cheese filling ready to start stacking.
Put small scoop of cheese mixture on top of one of the beet slices.
Keep stacking, alternating colors of beets (if you use two types) until you have used five slices.
Mix up the vinigarette or just drizzle with your favorite.
I just wanted to show you what these looked like cut into wedges. Sorry for the PINK cheese. I will replace this picture the next time I make these.
Roasted Beet Napoleons
- 2-3 orange beets
- 2-3 red beets
- 4 oz. goat cheese
- 4 oz. cream cheese
- 1 tsp. fresh thyme chopped
- 1 Tbsp. fresh parsley chopped
- 1 Tbsp. fresh chives chopped
- 1/4 tsp. fresh cracked black pepper
- 1 shallot finely minced
- 2 Tbsp. orange olive oil or your favorite
- 2 Tbsp. grapefruit white balsamic vinegar
- few drops of regular balsamic to garnish plate.
- 1/3 c. chopped pistachos for garnish
- micro greens optional for garnish
- Cut stems from beets and rinse well with cool water. Wrap individually in a piece of aluminum foil and bake at 400° for about an hour or until knife or cake tester into center goes in easily. Cool the beets then using a paper towel gently rub the beets and the skins should come off easily. Let cool then use a mandolin (or very steady hand) cut into 1/4" slices and set aside. Use a biscuit cutter to cut the beets all the same size. I tried to get a cutter the size of the smallest beet to take advantage of all that beet goodness. You can use the scraps of beets on a salad or just eat them as I did.
- In a food processor (I used my mini) mix the goat cheese, thyme, parsley, and chives. Mix until well blended. Stir in the cracked black pepper.
- For the dressing (drizzle) mix the olive oil, white balsamic vinegar and minced shallot together and set aside.
- To assemble the stacks, put one beet slice (red) then small scoop of cheese mixture, then orange beet slice, cheese/red/cheese/orange and finally red on top. Press the stacks together then using a small spatula, smooth the outside to remove any cheese mixture that might have escaped.
- Serve either as a whole stack garnished with dressing, pistachios and some micro greens or if the beets are large cut into wedges to serve.