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Beet and Goat Cheese Napoleon
by Kathy Gunst
This is a dish that is so elegant looking that guests will think you spent the day in the kitchen. Yellow and red beets are roasted until tender, then sliced and layered with a chive-flavored Goat
cheese. The whole dish can be made ahead of time, making it an ideal first course for any dinner party. It also makes a great lunch dish, served with crusty bread and an arugula salad |
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Ingredients:
1 1/2 pounds small red and yellow beets, no larger than 1 to 1 1/2 inches across |
6 ounces soft
plain or herb-flavored goat
cheese, such as Ile de
France |
1 tablespoon sour cream or heavy cream |
1/4 packed cup finely chopped chives, plus a few chives for garnish |
1/8 teaspoon salt, or to taste |
Generous grinding black pepper |
About 1/4 cup good olive oil |
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Directions:
- Preheat the oven to 400 degrees. Place 4 beets on a large piece of foil and wrap tightly. (If the beets are big, wrap only two in each foil packet.) Repeat with the remaining beets. Roast for about 1 hour, or until tender. Beets can vary widely in cooking time. Small, fresh beets may be ready after only 45 minutes of roasting, while large, dense, not-quite-as-fresh beets can take up to 1 1/2 hours. To test, place a small, sharp knife in the center; the beet should feel soft and tender all the way through. Let cool for about 5 to 10 minutes. Using your fingers or a small, sharp knife, peel off the beet skin and trim the ends. Thinly slice beets and set aside to cool completely.
- Meanwhile, place the goat
cheese, sour cream, chives, salt and pepper in a small bowl. Using the back of spoon or a rubber spatula, cream the cheese until soft and the chives are fully incorporated. (The beets, and cheese filling can be made a day ahead of time; cover and refrigerate until ready to assemble.)
- To assemble, place a slice of red beet on a plate. Spread about 1/2 teaspoon of the cheese mixture on top and then top with a slice of yellow beet. Spread another 1/2 teaspoon of cheese on top and then top the cheese with a third slice of red beet. You can use any color combination you like: all yellow, all red, or alternating colors. You can also place a half teaspoon of the cheese filling on the top beet slice. Repeat to form remaining napoleons.
- Serve at room temperature with a drizzle of olive oil and a few chives for garnish on top. Makes about 14 napoleons; serves 4 or 5.
By Kathy Gunst |
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