This beautiful appetizer is great to make for special occasions, and layers sweet roasted beets and herbed goat cheese.  

Beets and Goat Cheese Layered Together in Stacks for a Gorgeous Beet Appetizer

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:

Whole Raw Unroasted Yellow and Red 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?!

Slices of Roasted Beets - Both Yellow and Red

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).

Fresh parsley, sage, and watercress on cutting board

Work the herbs into the softened goat cheese:

Goat Cheese Herb Filling in Bowl

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

Using Cookie Scoop to Portion Goat Cheese Filling on Beets

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

Pressing Down Beet Circles to Squish Goat Cheese Filling

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:

Roasted Beets with Goat Cheese - in Layers on White Dish


Beet and Goat Cheese Napoleons on White Dish

Beet and Goat Cheese Napoleons

This beautiful appetizer is great to make for special occasions, and layers sweet roasted beets and herbed goat cheese.  

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  • 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!


Calories: 209kcal, Carbohydrates: 16g, Protein: 12g, Fat: 11g, Saturated Fat: 8g, Cholesterol: 24mg, Sodium: 480mg, Fiber: 5g, Sugar: 11g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.