Roasted Golden Beet & Goat Cheese Napoleons Wi... Recipe

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Roasted Golden Beet & Goat Cheese Napoleons Wi...
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Ingredients
19
Count
Nutrition
862
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. For the beets: Preheat the oven to 400˚F. Place each beet on a piece of foil and wrap tightly. Roast on a sheet pan (juice escapes sometimes) for about 1 hour, or until tender. Let cool for about 5 to 10 minutes. Using your fingers or a small, sharp knife, peel off the beet skin and trim the ends.
  2. Tip: Beets can vary widely in cooking time. Large fresh beets can take up to 1 1/2 hours. To test, place a small, sharp knife in the center; the beet should feel soft and tender all the way through.
  3. For the vinaigrette: Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
  4. For the pecans: Toast nuts until oils are released in non-stick skillet. Add sugar and stir until sugar melts and begins to caramelize. Line a plate with parchment paper and pour nuts out, spreading them to cool.
  5. For the filling: Place the goat cheese in a small bowl. Using the back of spoon or a rubber spatula, cream the cheese, adding cream as needed, until soft and the chives are fully incorporated. (The beets and cheese filling can be made a day ahead of time; cover and refrigerate until ready to assemble.)
  6. To assemble the napoleons, place one of the beet rounds on a firm, flat surface and begin to layer. Spread with an even layer of goat cheese, then another beet round, another layer of cheese, another beet round, a third layer of cheese, and a beet round. (Continue until you have four layers of beets and four layers of cheese.)
  7. Carefully cut through layers, dividing into three wedges. Repeat with the remaining beets and cheese.
  8. To serve, arrange three of the wedges, pointed ends facing out, in a circle in the center of each plate. Toss the baby lettuces with a little of the citrus vinaigrette and mound on each end of plate. Drizzle more of the citrus over the beet stacks. Sprinkle with candied nuts and orange zest from the vinagrette on top. Sprinkle with freshly cracked pepper, if desired, and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 862.16 Kcal (3610 kJ)
Calories from fat 710.81 Kcal
% Daily Value*
Total Fat 78.98g 122%
Sodium 209.85mg 9%
Potassium 407.15mg 9%
Total Carbs 30.81g 10%
Sugars 23.18g 93%
Dietary Fiber 6.63g 27%
Protein 18.14g 36%
Vitamin C 6.1mg 10%
Iron 2.3mg 13%
Calcium 52.6mg 5%
Amount Per 100 g
Calories 427.28 Kcal (1789 kJ)
Calories from fat 352.27 Kcal
% Daily Value*
Total Fat 39.14g 122%
Sodium 104mg 9%
Potassium 201.78mg 9%
Total Carbs 15.27g 10%
Sugars 11.49g 93%
Dietary Fiber 3.28g 27%
Protein 8.99g 36%
Vitamin C 3mg 10%
Iron 1.1mg 13%
Calcium 26.1mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Total Fat

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