WHY I LOVE THIS RECIPE: I mostly love this recipe because I created it myself. I was visiting the Swedish Museum in Minneapolis with a friend and we had lunch there. A Beet Napoleon was featured and it was delicious. I replicated it as best I could.
Beet Napoleons
Ingredients
- 2 cans sliced beets (15 ozs) or 4 medium fresh roasted beets
- 6 - 8 oz chevre cheese, room temperature
- 2 Tbsp cream or milk
- salt and pepper to taste
- 3 Tbsp orange juice
- 3 Tbsp balsamic vinegar
- 3 Tbsp olive oil
- Dill for garnish
Instructions
- Drain and dry canned beets or slice roasted beet if using.
- Mix chevre cheese to a spreading consistency using about 2 Tablespoons cream or milk.
- Place a layer of sliced beets in a loaf pan. Add a layer of chevre mixture. Continue the process ending with a layer of sliced beets on top.
- Place a piece of parchment paper on top and weight the loaf with a couple of cans or a heavy brink.
- Refrigerate until firm - several hours or overnight.
- Mix together the orange juice, balsamic vinegar, and olive oil. Set aside
- When ready to serve, dress the greens.
- Unmold the beet napoleon onto the center of a serving plate.
- Surround the beet loaf with the dressed greens. Serve cold or at room temperature.
- Garnish with dill sprigs.
Notes
I find that weighting the beets and cheese once layered really helps to make nice slices. You could add more beets and put them closer together also.
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