Recipe By: The Belworth House
½ pounds large red beets, washed, boiled and trimmed
½ cup wine vinegar
½ cup granulated sugar
1 tablespoon extra-virgin olive oil
Herbed goat cheese cut into 8 round slices (8 ounces goat cheese, 2 teaspoons chopped parsley, 2 teaspoons chopped chives, 1 teaspoon chopped thyme, ½ teaspoon freshly ground pepper)
1 to 1 ½ cups mixed baby greens
¼ cup house dressing (3 tbsp balsamic vinegar, 1 tbsp wine vinegar, 1 tbsp Dijon, ½ tbsp mince fresh thyme, ½ small red onion minced, ½ cup olive oil, 1/3 cup walnut oil or vegetable oil, ¼ tsp kosher salt, 1/8 tsp ground pepper)
1 ounce toasted nuts (optional)
Cut each beet into ¼” thick round slices, any trimmings dice and reserve for garnish.
In a sauté pan, bring vinegar and sugar to a boil. Lower to a simmer and poach beets one minute on each side. With a slotted spoon, remove and place on baking sheet lined with parchment or waxed paper. Cover and refrigerate until needed.
**OPTIONAL** When ready to assemble, heat the olive oil in a small sauté pan. Arrange the slices of Herbed Goat Cheese in the pan and warm slightly, turning them with a small spatula just to warm both sides. This has to be done quickly or the cheese will melt.
To assemble the napoleons, place one of the beet rounds on a firm flat surface and begin to layer. Top with a slice of goat cheese, then another beet round, a second slice of cheese, another beet round, a third slice of cheese and a beet round. (Continue until you have 5 layers of beets and 4 layers of cheese.) Carefully cut through layers, dividing into 3 wedges. Repeat with the remaining beets and cheese.
To serve, arrange three of the wedges, pointed ends facing out, in a circle in the center of the plate. Toss the baby greens with House dressing and mound half of the lettuces on top of each arranged Napoleon. Drizzle the House Dressing around each mound and sprinkle with optional toasted nuts and reserved diced beets. Serve immediately.