Beet And Goat Cheese Napoleons

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Serves 4

Step 2

Preheat oven to 425 degrees. Cover beets with foil and bake for approximately 1 hour or until fork tender. Cool and peel beets. Using a mandolin slice the beets (or slice thin even rounds). Use a cookie cutter (size depends on beets) cut out 20 rounds. In a small bowl stir goat cheese together with chives, parsley, thyme and pepper in a bowl and set a side. For dressing bring orange juice to a boil over medium heat. Cook until reduced to 1/3 cup, about 4 minutes. Let cool. Transfer juice to a bowl along with remaining thyme, balsamic vinegar, zest, and shallots. While whisking, drizzle in olive oil and walnut oil, whisk until smooth. Season with salt and pepper. Let chill. To assemble Roll out goat cheese between two pieces of parchment paper. I have found that placing the cheese at this point in the freezer to firm up (about 5-8 minutes…do not let it freeze) makes cutting the rounds so much easier. Cut beet slice with cookie cutter. Put 1 beet slice on work surface; cut out cheese round and place on beet. Repeat to create a stack with 4 layers of cheese between 5 slices of beets. Makes 4 stacks of beets. To serve Leave stacks whole, slice in half or quarters. Serve with greens and drizzle with vinaigrette and garnish with walnuts.