Roasted Beet Napoleon

Yield: 2 servings
Prep Time: 35 minutes
Cook Time: 2 hours 50 minutes
Inactive Prep Time: 30 minutes
Ease of preparation: intermediate

1-1/2 pounds large yellow or red beets, washed and trimmed
1/2 cup rice wine vinegar
1/2 cup granulated sugar
1 tablespoon extra-virgin olive oil
1/2 recipe Herbed Goat Cheese (recipe follows), cut into 8 round slices
1 to 1 1/2 cups mixed baby lettuces, washed and dried
1/4 cup Spago House Dressing
1/4 cup Citrus Hazelnut Vinaigrette
1 ounce toasted hazelnuts, coarsely chopped

Preheat the oven to 400 degrees F.

Place the beets in a small roasting pan and pour in enough cold water to reach about 1/4 of the way up the sides of the beets. Cover the pan with foil, and roast the beets until they are tender, 2 hours to 2 hours and 15 minutes. To check for doneness, gently insert a bamboo skewer into a beet. The skewer should slide through easily. Remove the beets from the pan, allow to cool and then peel.

Cut each beet into 1/4-inch-thick round slices. Cut each slice with a 3-inch round cookie cutter. (You will need 10 rounds.) Cut trimmings into 1/4-inch dice and reserve 1/2 cup for garnish.

In a sauté pan, bring vinegar and sugar to a boil. Lower to a simmer and poach beets 1 minute on each side. With a slotted spatula, remove and place on a baking tray lined with parchment paper. Cover and refrigerate until needed.

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 1 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 3 of the wedges, pointed ends facing out, in a circle in the center of each plate. Toss the baby lettuces with the Spago House Dressing and mound half of the lettuces on top of each arranged napoleon. Drizzle 1/2 of the Citrus Hazelnut Vinaigrette around each mound. Sprinkle toasted nuts and reserved diced beets on top of drizzled vinaigrette. Serve immediately.

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