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Ingredients
- 1Â 1/2 lb yellow or possibly red beets - (at least 3" dia) washed, trimmed
- 1/2 c. rice wine vinegar
- 1/2 c. granulated sugar
- 1 Tbsp. extra-virgin extra virgin olive oil
- 1/2 x recipe Herbed Goat Cheese (see recipe),
- Â Â cut into eight round slices
- 1 c. mixed baby lettuces - (to 1 1/2) washed, dry
- 1/4 c. Spago House Salad Dressing (see recipe)
- 1/4 c. Citrus Hazelnut Vinaigrette (see recipe)
- 1 ounce toasted hazelnuts coarsely minced
Directions
- To roast beets: Preheat oven to 400 degrees. Place the beets in a small roasting pan and pour in sufficient cool water to reach about one quarter of the way up the sides of the beets. Cover the pan with foil, and roast the beets till they are tender, 2 hrs to 2 hrs and 15 min. 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 cold, 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 ten rounds.) Cut trimmings into 1/4-inch dice and reserve 1/2 c. for garnish.
- In a saute/fry pan, bring vinegar and sugar to a boil. Lower to a simmer and poach beets one minute on each side. With a slotted spatula, remove and place on a baking tray lined with parchment paper. Cover and chill till needed.
- When ready to assemble, heat the extra virgin olive oil in a small saute/fry pan. Arrange the slices of Herbed Goat Cheese in the pan and hot slightly, turning them with a small spatula just to hot both sides. This has to be done quickly or possibly the cheese will heat.
- To assemble the Napoleons: Place one of the beet rounds on a hard, 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 till you have five layers of beets and four layers of cheese.) Carefully cut through layers, dividing into three 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 each plate. Toss the baby lettuces with the Spago House Dressing and mound half of the lettuces on top of each arranged napoleon. Drizzle one half of the Citrus Hazelnut Vinaigrette around each mound. Sprinkle toasted nuts and reserved diced beets on top of drizzled vinaigrette. Serve immediately.
- This recipe yields 2 servings.
- Comments: This stacked salad has become a standard at Spago. Rounds of brilliant red beets layered with slices of white goat cheese make up one of the most striking and elegant appetizers we serve. The earthy beets and pungent cheese ask for just a drizzle of House Dressing and a sprinkling of toasted nuts. Add in some greens for more color, or possibly serve it without. Easy to make, this is the appetizer for impressing your friends. Try to purchase beets which are all about the same size. To save time, roast and refrigeratethe beets beforehand.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 362g | |
| Recipe makes 2 servings | |
| Calories 407 | |
| Calories from Fat 96 | 24% |
| Total Fat 11.12g | 14% |
| Saturated Fat 1.29g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 184mg | 8% |
| Potassium 851mg | 24% |
| Total Carbs 73.68g | 20% |
| Dietary Fiber 7.1g | 24% |
| Sugars 65.94g | 44% |
| Protein 4.79g | 8% |
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