Beet Napoleon with Goat Cheese, Beet Greens and Walnuts
Layers of red and golden beets, and creamy goat cheese turn a simple salad into a showstopper! Toasted walnuts add crunch, and the fresh greens with a drizzle of fruity olive oil and tart balsamic vinegar bring it all together.
Preheat the oven to 425 degrees F.
Wash the beets. Wrap all the red beets together in foil and all the gold beets in foil. Lay them all on a baking sheet and roast them in the oven until tender, about 25 to 35 minutes. Carefully remove the foil, peel off the beet skin and let the beets cool completely. Once cooled, slice the beets into 1/8-inch thick slices with a mandoline or a sharp knife.
In a small saute pan, toast the walnuts over medium heat until golden brown, 1-2 minutes. Coarsely chop and set aside.
Wash and julienne the beet greens.
In a small bowl, whip the goat cheese so it’s spreadable. Spread the goat cheese on top of a red beet slice and then top with a gold beet, spreading with more goat cheese and continuing with a red beet until you have a 2 ½-inch stack. Make 2 stacks. Place the beet greens on a serving plate and lay the beet stacks on top.
Sprinkle with the toasted walnuts and then drizzle with olive oil and balsamic vinegar. Season with sea salt and pepper. Serve immediately.
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