Beet Napoleons

Beet Napoleons 3.8 8 5 1
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  • Serves 12-14
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 63 calories
    • Fat 3 g
    • Sat Fat 2 g
    • Cholesterol 7 mg
    • Sodium 116 mg
    • Protein 4 g
    • Carbohydrate 6 g
    • Sugar 4 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 30 mg


  1. Check 1 1/2 pounds small red and/or yellow beets
  2. Check 6 ounces goat cheese, at room temperature
  3. Check 1/4 cup finely chopped fresh chives
  4. Check 1/8 teaspoon kosher salt
  5. Check 1/8 teaspoon black pepper
  6. Check 1/4 cup Chive Puree (optional)


  1. Heat the oven to 400° F.
  2. Place 3 of the beets on a large sheet of foil and wrap tightly. Repeat with the remaining beets. Roast until tender, about 1 hour. Let cool for about 10 minutes. Using a small knife, peel each beet and trim the ends. Place a piece of parchment or plastic wrap on a cutting board. Slice the beets 1/8 to 1/4 inch thick; set aside to cool completely.
  3. Meanwhile, in a small bowl combine the goat cheese, chives, salt, and pepper.
  4. To assemble, place 1 beet slice on a platter. Spread 1/2 teaspoon of the cheese mixture over the beet. Top with another slice; repeat with one more slice of beet and 1 more teaspoon of the cheese mixture. You should have a stack of three slices of beet with some cheese mixture in between each slice. Repeat with the remaining beets and cheese mixture. Arrange the napoleons on a platter and drizzle with the chive puree. Serve immediately.