Beet and Goat Cheese Napoleons
This beautiful appetizer is great to make for special occasions, and layers sweet roasted beets and herbed goat cheese.
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.
If you’re looking for a simpler preparation of beets, I love these Roasted Beets with lemon, thyme, and pistachios.
To get started, we need some beets:
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:
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
- Preheat the oven to 350 degrees F.
- 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.
- 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!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
46 Comments on “Beet and Goat Cheese Napoleons”
These are beautiful. Just a tip – for the goat cheese layers, spread goat cheese on parchment on a tray. Make it thick enough for a layer between the beets. Put in the freezer for 5 minutes. Use the biscuit cutter to make rounds that match the beets – ez squeezy!
Made this for a romantic dinner with my wife. She was very impressed and it was delicious. Love the sage and honey in the goat cheese!
Next time I may sauté the beets in a little olive oil and lemon before assembling.
Took a bit of time to get the process down but once I got it, the rest went smoothly. However I only did three levels instead of five.
Can’t wait to try these! How many stacks per serving do 2# of beets generally provide. I love your picture of the plated stacks of 3….are the stacks that small that 3 stacks would be 1 serving?
I agree with you
Making these for a dinner group. What wine would you pair with this?
How long in advance can these be made?
Hi Meg, I wouldn’t do more than a few hours, as the beets “bleed” fairly easily.
why not cilantro ?
My girlfriend brought these for a Valentines Day dinner and used a heart shaped cookie cutter. It was the highlight of the dinner! Beautiful and delicious.
I love the heart shaped cookie cutter idea. So cute for Valentine’s Day. Thanks for sharing!