Beet Napoleons

Misc. Sources

Makes 4 servings

    1 1/2 pounds sm. beets red or golden                           
    6 ounces soft goat cheese                                      
    1 tablespoon sour cream                                        
    1 cup packed minced chives                                     
    Salt and pepper                                                
    3/4 cup evoo                                                   

PREPARATION TIME: 45 MINUTES/COOKING TIME: 45 TO 60 MINUTES

To make napoleons: Heat oven to 400°F. Wrap beets tightly, in groups ot 4, in aluminum foil; place on a cookie sheet. Roast for about 1 hour, or until beets are entirely soft (After 45 minutes, check by inserting a sharp knife.)

Cool for 5 to 10 minutes, then peel, using your fingers or a paring knife. Trim ends. Cot into 1/4-inch-thick slices. Let beets cool completely.

Place goat cheese, sour cream, and minced chives in a small bowl. Using the back of a spoon, blend until soft. Mix in salt and pepper to taste.

To make chive puree: Combine chives and olive oil in a food processor or blender. Puree; add salt and pepper to taste. (Up to this point, you can make the recipe a day ahead; simply wrap the ingredients separately, and refrigerate.)   

To assemble each napoleon, bring ingredients to room temperature. Spread a half teaspoon of goat cheese mix on top of a beet slice, cover with another slice, then repeat as pictured. Top off with a dollop of cheese mix.

To serve, drizzle 1 to 3 tablespoons of chive puree onto a plate; carefully arrange 2 or 3 napoleons in the center. Garnish with snippets of chives, and serve immediately.