Wednesday, August 11, 2010

Beet Napoleons: Patience Required

beet nap5

If you like to thread needles or tweeze fine hairs from your chin (sorry, gross), then maybe this should be your next project.
It requires a lot of patience.

I love to roast beets, it's very soul satisfying, though slicing them super thin and spreading them with cheese is another story.

I buy these amazing organic beets from a farmer in Princeton, NJ.
He is very proud of his beets and does something to the soil to make them taste so yummy. I am happy to buy them from him weekly, even though truth be told, I have too many beets in my fridge.

Maybe I need a root cellar.

The only negative I can say about beets is that they give off a strange metallic smell when roasting them that takes a day to get rid of. And red beets do stain anything they come in contact with.
But it's worth it in the end because there is nothing like roasted beets!

I use them in salads with feta cheese and walnuts, beet carpaccio w/ oranges and mint and borscht is in the works.

This recipe for Beet Napoleons was inspired by Wolfgang Puck.
Supposedly, this is his restaurant Spago's most ordered salad.

Patience and time is needed for this recipe, but it's worth the effort.

Start with 2 color beets (if you are lucky enough to find them: yellow, red or pink).

Roast them wrapped in foil, drizzled w/ olive oil and kosher salt for an hour at 400F (more time if they are larger in size).

Wait for them to cool and peel the skins.

Slice them super thin and set them aside on a cutting board.

Layer a shmear of good goat cheese in between the beet slices, alternating colors.
The red ones will bleed into the goat cheese, so you can't make these too far in advance.

After you have about 6 slices of beets and 3 layers of goat cheese, press the stacks down and slice them in half.

You can serve them speared with toothpicks & mint leaves, drizzled with white balsamic vinegar and olive oil........

or you can arrange them on a bed of arugula and drizzle w/ a vinaigrette and toasted chopped hazelnuts.



Recipe for Delicious said...

That looks amazing. Another job for my new mandolin slicer!

T.W. Barritt at Culinary Types said...

This is great direction, Stace. I've always wondered how people get these stacks so perfect. I thought it might be some sort of biscuit cutter. Patience, indeed, but the result is beautiful!

mil said...

Another work of art!!!!!!!!!!!!
PATIENCE!!! is right!! Just what I do NOT have, but they look beautiful and must be yummy.
You are amazing!

The Japanese Redneck said...

I've always loved the color of beets. Remember using a small one in my veggie smoothies when I was on that kick.

Never roasted them. Will have to give them a try.

elra said...

I love beet, your Napoleaon beets look beautiful !

kat said...

They certainly look pretty but I imagine only making them for a special event

Ciao Chow Linda said...

I'd love that salad you prepared with the beets. It kind of reminds me of the beet "ravioli" I made a while back.

Maria said...

FUN! I love this idea!

Paul Caron said...

Hi Stacey. This really looks great. Does Henry really eat beets. WOW. Did he ever tell you about his love of mushrooms. I have a couple of stories for you


Nancy said...

Beautiful! I can't wait to try this.

Dana said...

If there weren't enough reasons that I want to come to your house for dinner, this seals the deal. Randy won't eat beets and so the only time I make them is if he is out of town. They grow so well in our climate that they are in the markets all spring, summer, and fall. Boo hoo.

tasteofbeirut said...

These look really beautiful! I love beets! I wish I had my mandoline with me here!