Beetroot and goat cheese napoleons
Beetroot and goat cheese napoleons make wonderful starters in a dinner menu – or if you use mini beets they can be party nibbles or appetizers. You can use your own roasted beets or shop-bought cooked ones. Also, for a colourful alternative, experiment with the yellow and orange varieties!
Ingredients
Method
- Slice the beets into ½ cm disks. Place them in a flat dish, then drizzle with oil and vinegar. Leave to marinate for an hour.
- Meanwhile, mix the goat cheese with the milk and chives until creamy.
- Drain the beet disks (but keep the marinade) and wipe them with a paper towel.
- Put a beet slice on a serving plate, add a scoop of goat cheese then press another disk on top to even out the cheese. Keep doing this until you’ve got 4-5 layers. The top should be a beet slice. Then using a knife or spatula remove the excess cheese from the sides.
- Scatter salad leaves and walnut around the tartlets and drizzle with the marinade.