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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!
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 1 hour 10 minutes
Servings: 2 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 large or 4 small roasted/cooked beets
  • 2 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 2 tsp chopped chives
  • 1 Tbsp milk
  • 50 g soft goat cheese
  • 1 Tbsp chopped walnuts
  • 2 handfuls of mixed salad leaves

Method
 

  1. 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.
  2. Meanwhile, mix the goat cheese with the milk and chives until creamy.
  3. Drain the beet disks (but keep the marinade) and wipe them with a paper towel.
  4. 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.
  5. Scatter salad leaves and walnut around the tartlets and drizzle with the marinade.