Serves 4 or 5
- 1 1/2 lbs. red and/or yellow beets
- 6 oz. goat cheese, softened
- 1 tablespoon sour cream or heavy cream
- 1/4 cup packed minced fresh chives
- 1/8 teaspoon salt, or to taste
- Freshly ground black pepper to taste
- Chive Puree
Preheat the oven to 400 degrees F. Place 4 beets on a large piece of
foil and wrap tightly. 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, insert a small, sharp knife into 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 the 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 a spoon or a rubber spatula, cream the cheese until soft
and the chives are fully incorporated. Make the Chive Puree. (The beets, cheese
filling, and Chive Puree 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 1/2 teaspoon of the cheese filling on the top beet slice.
Repeat to form the remaining napoleons.
To serve, place a small pool of Chive Puree (1 to 3 tablespoons, depending on
the size of the plate) on a salad plate and arrange 2 or 3 napoleons in the center
of the puree. Serve at room temperature with any remaining Chive Puree on the
side.
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