Roasted Beet and Herb Goat Cheese Napoleon

Date Added: Nov 19, 2010 American Appetizers
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Prep Time

20 mins

Cook Time

45 mins

Ready In

1 hrs 5 mins



*to adjust serving size click on "serving box".


This Roasted Beet and Herb Goat Cheese Napoleon is an impressive appetizer for your next dinner party. Freshly roasted beets layered with herbed goat cheese then drizzled with an orange gastric and topped with a micro green salad.


  • 4  Each Beets, fresh
  • 1
  • 4  Table Spoon(s) Olive Oil
  • 2
  •  As Needed Salt & White Pepper
  • 3
  • 2  Each Shallots, thinly sliced
  • 4
  • 4  Each Garlic Clove, thinly sliced
  • 5
  • 1  Cup(s) Thyme Sprigs
  • 6
  •  As Needed Orange Gastric
  • 7
  •  As Needed Micro Greens Salad
  • 8


    1. Preheat oven to 350 degrees
    2. Place beets on a baking sheet lined with tin foil
    3. Rub olive oil over each beet
    4. Liberally season beets with salt and pepper
    5. Place shallots, garlic and thyme over beets
    6. Drizzle with more olive oil
    7. Wrap beets up in tin foil to seal
    8. Roast in oven for 45 minutes
    9. Remove from oven and unwrap from foil
    10. Feel to see if skin is pulling away from beets, if it is then beets are done roasting
    11. Let beets cool until room temperature
    12. Using a knife, peel skin off of beets (you may want to wear gloves)
    13. Slice beets 1/4" thick
    14. Using a ring mold, place about 2 tablespoons of herbed goat cheese into ring mold to form a 1/4" thick disc
    15. Repeat this step until all goat cheese has been used
    16. To plate up, layer beets with goat cheese totalling 5 layers on each plate, finish with beet on to
    17. Drizzle Orange Gastric around plate then top with Micro Greens Salad
    18. Garnish with orange segments (optional)

    Herbed Goat Cheese


  • 1 Pound(s) Goat Cheese
  • 1 Table Spoon(s) Fresh Chives, chopped
  • 2 Table Spoon(s) Fresh Curly Parsley, finely chopped
  • 1 Table Spoon(s) Lemon Zest
  • 2 Table Spoon(s) Fresh Thyme
  • Directions

    1. Crumble goat cheese into food processor
    2. Add all ingredients to food processor and pulse until combined
    3. Refrigerate until ready to plate

    Orange Gastric


  • 2 Cup(s) Freshly Squeezed Orange Juice (no pulp)
  • 1 1/2 Cup(s) Granulated Sugar
  • 5 Each Cloves
  • 1 ½ Each Star Anise
  • 1 Each Bay Leaf
  • 3/4 Cup(s) Rice Wine Vinegar
  • Directions

    1. In a sauce pot over high heat, add orange juice, sugar, cloves, star anise and bay leaf
    2. Bring ingredients to a boil then reduce flame and simmer
    3. Whisk in rice wine vinegar
    4. Let reduce to a syrupy consistency
    5. Remove from heat and strain through a fine mesh siev
    6. Refrigerate syrup until cold

    Micro Greens Salad


  • 1 Cup(s) Micro Greens
  • 1 ½ Tea Spoon(s) Extra Virgin Olive Oil
  • To Taste Salt & Pepper
  • Directions

    1. In a bowl, toss together greens with olive oil
    2. Season to taste with salt and pepper

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