Roasted Beet Napoleon
Serves: 6
Eda Schinner
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
48
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Rice Wine Vinegar1 cup
Granulated Sugar1 cup
Virgin Olive Oil (extra)2 tsps
Chives (chopped fresh)1 tbsp
Dijon Mustard2 tbsps
Vinegar (zinfandel)2 tbsps
Sherry Wine Vinegar1 cup
Olive Oil1 cup
Vegetable Oil1
Salt1.5 cups
Orange Juice (fresh)2 tbsps
Balsamic Vinegar1 tsp
Orange Zest1 cup
Hazelnut Oil1
HazelnutDirections:
1
Preheat the oven to 400 degrees F
2
Place the beets in a small roasting pan and pour in enough cold water to reach about 1/4 of the way up the sides of the beets
3
Cover the pan with foil, and roast the beets until they are tender, 2 hours to 2 hours and 15 minutes
4
To check for doneness, gently insert a bamboo skewer into a beet
5
The skewer should slide through easily
6
Remove the beets from the pan, allow to cool, and then peel
7
Cut each beet into 1/4-inch-thick round slices
8
Cut each slice with a 3-inch round cookie cutter
9
(You will need 10 rounds)
10
Cut trimmings into 1/4-inch dice and reserve 1/2 cup for garnish
11
In a saute pan, bring vinegar and sugar to a boil
12
Lower to a simmer and poach beets 1 minute on each side
13
With a slotted spatula, remove and place on a baking tray lined with parchment paper
14
Cover and refrigerate until needed
15
When ready to assemble, heat the olive oil in a small saute pan
16
Arrange the slices of Herbed Goat Cheese in the pan and warm slightly, turning them with a small spatula just to warm both sides
17
This has to be done quickly, or the cheese will melt
18
To assemble the napoleons, place 1 of the beet rounds on a firm, flat surface and begin to layer
19
Top with a slice of goat cheese, then another beet round, a second slice of cheese, another beet round, a third slice of cheese, and a beet round
20
(Continue until you have 5 layers of beets and 4 layers of cheese
21
) Carefully cut through layers, dividing into 3 wedges
22
Repeat with the remaining beets and cheese
23
To serve, arrange 3 of the wedges, pointed ends facing out, in a circle in the center of each plate
24
Toss the baby lettuces with the Spago House Dressing and mound half of the lettuces on top of each arranged napoleon
25
Drizzle 1/2 of the Citrus Hazelnut Vinaigrette around each mound
26
Sprinkle toasted nuts and reserved diced beets on top of drizzled vinaigrette
27
Serve immediately
28
Combine the parsley, chives, thyme, and pepper and place on a flat surface
29
Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log
30
Wrap in plastic wrap and refrigerate until needed
31
Yield: 1 (7 or 8-ounce) log Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000 In a small bowl, whisk together the shallots and the mustard
32
Whisk in the vinegars and then the olive and vegetable oil
33
Season with salt and pepper to taste
34
Transfer to a covered container and refrigerate until needed
35
Yield: 1 1/4 cups Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen," Random House, 1991 In a medium saucepan, bring orange juice to a boil
36
Lower to a simmer and reduce until only 1/3 cup remains
37
Cool to room temperature
38
In a medium bowl, combine orange juice, shallot, thyme, vinegar and orange zest
39
Slowly whisk in both oils until thick and emulsified
40
Season with salt and pepper
41
Refrigerate until needed
42
Yield: 1 1/3 cups Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000 Preheat the oven to 350 degrees F
43
Arrange the hazelnuts on a medium baking tray and toast for 10 to 12 minutes, turning after 5 minutes
44
(This can be done in a toaster oven)
45
Remove to a clean towel and rub to remove as much of the skin as possible
46
Chop coarsely and use when needed
47
Yield: 1 cup