Beet and Goat Cheese Napoleons

How GORGEOUS are these? These beet and goat cheese napoleons look like little colorful cakes!

I first saw these done in an issue of Saveur magazine and I practically fell over when I saw the photo. There’s something really festive about these beet and goat cheese stacks.

While they are a little bit of time to put together, it’s completely worth it for a special dinner or during the holidays. First you start with some beets:

You wrap them up in foil and roast them for an hour until they’re soft. That’s when you peel them and slice them up. How beautiful are the insides of beets?!

Use a biscuit cutter to cut out circles from the beet slices, then gather up some herbs for the goat cheese. Here I have parsley, sage, and watercress, but use what you’ve got (as long as it isn’t something like cilantro…do herbs like thyme or mint if you want to experiment).

Work the herbs into the softened goat cheese:

Then start putting scoops of goat cheese on the beet slices and stacking them up:

Give it a little smush with your fingers to press out the goat cheese evenly:

Then take a straight edge like a knife to remove the excess goat cheese from the sides. Garnish with the pistachios and watercress, and you’re ready to serve:

Here’s the recipe:

Beet and Goat Cheese Napoleons


  • 2 lbs beets, golden and/or red
  • 11 oz package goat cheese, softened (at room temperature)
  • 4 sage leaves, minced
  • 2 tbsp chopped parsley
  • salt and cracked pepper
  • 3/4 tsp honey
  • watercress, for garnish
  • chopped pistachios, for garnish


  1. Preheat the oven to 350 degrees F.
  2. Wrap the beets individually in aluminum foil. Bake for 1 hour, until a knife is easily inserted into the beet. Let them cool, and peel the skin off. Use a mandolin to slice the beets about 1/4 inch thick. Use a biscuit cutter to cut out beet slice circles.
  3. Mix the sage and parsley with the goat cheese. Add the honey and season with freshly cracked pepper and salt to taste. Put dollops of goat cheese in between layers of sliced beet, until you get five slices of beet per napoleon. Serve with the chopped pistachios on top and watercress on the plate. Enjoy!