Napoleon Of Beets And Herb Goat Cheese With Grilled Asparagus
Serves: 4
Mckayla Mann
1 January 1970
Based on User reviews:
51
Spice
42
Sweetness
55
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
450 g
Beets230 g
Goat Cheese1 cup
Chives (chopped)1 tbsp
Garlic (chopped)1 bunch
Asparagus1 tbsp
Olive Oil1
SaltDirections:
1
Cook beets in salted boiling water until tender, cool in refrigerator, and peel off skin
2
Soften goat cheese at room temperature, add in herbs, salt and pepper, and garlic; mix well and place in pastry bag
3
Slice beets into 1/8-inch thick on mandolin and place on plate, pipe goat cheese in between each layer of beets, repeat beet, goat, and top with beet
4
Garnish plate with asparagus that has been blanched, shocked, and grilled with olive oil
5
Top with red pepper, tomato, and drizzle with truffle oil