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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


  1. 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.
  2. 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.
  3. For the dressing (drizzle) mix the olive oil, white balsamic vinegar and minced shallot together and set aside.
  4. 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.
  5. 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.