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Beet and Herbed Goat Cheese Napoleon

Recipe courtesy of Annie Kopps, Yankee Magazine.

Ingredients

• 6 medium beets
• 1 cup goat cheese (substitute with ricotta)
• 3 tablespoons chopped fresh chives
• Zest and juice of one lemon
• 1 tablespoon frozen orange juice concentrate
• Kosher salt, or sea salt
• Freshly ground black pepper
• 2 cups watercress
• 2 oranges, cut supreme
• 1/4 cup thinly sliced almonds, toasted

Directions

Heat oven to 425 degrees. Place beets in roasting pan with 1/4 inch water. Seal tightly with aluminum and roast until tender, about 1 hour. When cool enough to handle, slip off and discard skins. Thinly slice 1/8-inch by hand or on mandoline. For uniform pieces, you can cut again with small round or square cookie cutter.

Combine goat cheese, chives, and lemon zest and mix well. Place one beet slice in center of plate. Place a teaspoon or so of cheese mix in center. Place second beet on top and gently push to force cheese out to edge. Repeat with as many layers as you like (3 to 4 works well).

Scatter watercress and orange salad around the outside of plate. Sprinkle with almonds. Serve.