Did anyone notice that weather has turned a bit. Here in sunny Florida we did notice just a slight drop, not much mind you but a couple of degrees. Lately I have been outside a lot taking nature photos. We live in an area that has many lakes and five minutes from my house you are out in the country. I will share some of these beautiful sites in a later post. I need to run them through the photo editor first.
The other day at the library I found a cookbook by Wolfgang Puck – Wolfgang Puck’s Pizza, Pasta and More. After browsing through the pizza recipes I found this beautiful Beet and Goat Cheese Napoleon. I was intrigued with the whole idea as I had never attempted a Napoleon. On top of that I assumed it was a dessert, at least all the ones I have seen on food blogs are desserts. I am guessing that anything that is stacked could be called a Napoleon, am I right?
This Napoleon makes for a nice salad entree. I have attempted to recreate this dish as close to the recipe as I could get. A few changes in the oils, I used walnut instead of hazel in the dressings. The s wasn’t a typo there are two dressings in the dish.
First off you need to roast the beets. I roasted them in a bit of water for 2 hours and then peeled them after they cooled down. The beets are then cut into 3 inch rounds about a 1/4 inch thick. Since I am not a baker, I didn’t have a cookie cutter so I used a can and then placed the others on top free hand cut them.
The tricky part for me was cutting the finished Napoleons into thirds., especially when they are only thee inches around. I did it though. As I was typing in the recipe I noticed that I left out a step. You are supposed to heat the goat cheese slices in a little oil and I didn’t do that part. Ooops! MIne cheese layer is a bit thicker than it should be. That is what happens on a first try and not totally having followed the recipe.
As you can see here I use entirely too much cheese. I will make this again and next time it will be much prettier and more even. I think you will like this dish expecially if you like beets. I loved how thew were poached in the vinegar and sugar muxture. Plus the Citrus Vinaigrette that you pour around the beets was outstanding even though I used walnut oil.
Recipe -Serves Two
1 1/2 pounds beets
1/2 cup rice wine vinegar
1/2 cup sugar
1 tablespoon olive oil
4 ounces herbed goat cheese cut into 8 slices (home made or store bought)
1/4 cup balsamic dressing
1/4 cup Citrus Hazelnut Vinaigrette ( recipe at the bottom)
1 ounce toasted hazel nuts ( Iused walnuts)
Roast the beets until tender. Allow to cool and then peel them. Cut the beets into 1/4 inch slices and then into 3 inch rounds. You should have ten slices. Save the trimmings for garnish.
Place the vinegar and sugar in a saute pan and bring to a boil and stir to dissolve the sugar. Lower the heat and poach the beets in the vinegar about a minute on each side. Drain and allow to cool.
Heat the oil in a pan and saute the goat cheese slices very lightly on each side. You don’t want the cheese to melt.
To build the Napoleon, place a beet slice on a plate and then top with the cheese. Repeat until you have two Napoleons – each having 5 layers of beets and 4 layers of cheese. Cut into thirds.
Dress your salad with the balsamic dressing. Place your napoleon’s on two plate with the points facing out. Pour a some of the Citrus Hazelnut Vinaigrette around the bottom of the beets and then add your salad greens.
Citrus Hazelnut Vinaigrette
1 1/2 cups orange juice
1 shallot minced
1 teaspoon fresh thyme, minced
2 tablespoons balsamic vinegar
1/2 teaspoon orange zest
1/3 cup hazelnut oil ( I used walnut)
1/3 olive oil
salt and fresh ground pepper
Bring the orange juice to a boil and them simmer until reduced to 1/3 cup. Cool. In a bowl add all the ingredients and whisk until thick and well blended.
Thanks for stopping by and now I am off to make pizza. Yeah!!Tweet