Beet and Goat Cheese Napoleons with Mixed Greens

Beets and goat cheese get along like best friends. In this easy dish, the sweetness of the beets paired with a creamy goat cheese, toasted pecans and fresh greens topped with a light balsamic dressing make for a rich yet light and satisfying meal.

2 red beets
2 golden beets
Fresh goat cheese (creamy yet firm enough to slice)
1/8 cup Extra virgin olive oil
1/8 cup balsamic vinegar
1/8 cup red wine vinegar
Juice of one lemon
Pinch of Kosher salt
1/4 tsp. black pepper
1/4 cup whole pecans
Baby mixed greens or arugula

Preheat oven to 350°. Wash and trim the beets. Drizzle with olive oil and salt and wrap tightly in aluminum foil. Roast in the oven for about 45 minutes until fork-tender. (Check out the video from Chow below for tips on roasting beets.)

Remove the beets and allow to cool. Peel off the outer layer of the beets. (Can be done ahead.) Slice the beets into 1/4″ thick discs.

Mix the oil, vinegars, lemon, salt and pepper in a salad dressing shaker or whisk in a bowl.

Toast the pecans in a skillet on medium heat for 4-6 minutes, turning frequently being careful not to burn.

Plate  the salad greens and top with the pecans.

Slice the goat cheese into 1/4″ thick discs. Layer the sliced beets with the goat cheese. Drizzle a little of the salad dressing over the beets and greens and serve.

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