Preheat the oven to 400 degrees F.
Place the beets in a small roasting pan and pour in enough cold water to reach about 1/4 of the way up the sides of the beets. Cover the pan with foil, and roast the beets until they are tender, 2 hours to 2 hours and 15 minutes. To check for doneness, gently insert a bamboo skewer into a beet. The skewer should slide through easily. Remove the beets from the pan, allow to cool, and then peel.
Cut each beet into 1/4-inch-thick round slices. Cut each slice with a 3-inch round cookie cutter. (You will need 10 rounds). Cut trimmings into 1/4-inch dice and reserve 1/2 cup for garnish.
In a saute pan, bring vinegar and sugar to a boil. Lower to a simmer and poach beets 1 minute on each side. With a slotted spatula, remove and place on a baking tray lined with parchment paper. Cover and refrigerate until needed.
When ready to assemble, heat the olive oil in a small saute pan. Arrange the slices of Herbed Goat Cheese in the pan and warm slightly, turning them with a small spatula just to warm both sides. This has to be done quickly, or the cheese will melt.
To assemble the napoleons, place 1 of the beet rounds on a firm, flat surface and begin to layer. Top with a slice of goat cheese, then another beet round, a second slice of cheese, another beet round, a third slice of cheese, and a beet round. (Continue until you have 5 layers of beets and 4 layers of cheese.) Carefully cut through layers, dividing into 3 wedges. Repeat with the remaining beets and cheese.
To serve, arrange 3 of the wedges, pointed ends facing out, in a circle in the center of each plate. Toss the baby lettuces with the Spago House Dressing and mound half of the lettuces on top of each arranged napoleon. Drizzle 1/2 of the Citrus Hazelnut Vinaigrette around each mound. Sprinkle toasted nuts and reserved diced beets on top of drizzled vinaigrette. Serve immediately.
Herbed Goat Cheese:
Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed.
Yield: 1 (7 or 8-ounce) log
Recipe courtesy Wolfgang Puck, Pizza, Pasta & More!, Random House, 2000
Spago House Salad Dressing:
In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars and then the olive and vegetable oil. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed.
Yield: 1 1/4 cups
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen , Random House, 1991
Citrus Hazelnut Vinaigrette:
In a medium saucepan, bring orange juice to a boil. Lower to a simmer and reduce until only 1/3 cup remains. Cool to room temperature.
In a medium bowl, combine orange juice, shallot, thyme, vinegar, and orange zest.
Slowly whisk in both oils until thick and emulsified. Season with salt and pepper. Refrigerate until needed.
Yield: 1 1/3 cups
Recipe courtesy Wolfgang Puck, Pizza, Pasta & More!, Random House, 2000
Toasted Hazelnuts:
Preheat the oven to 350 degrees F. Arrange the hazelnuts on a medium baking tray and toast for 10 to 12 minutes, turning after 5 minutes. (This can be done in a toaster oven). Remove to a clean towel and rub to remove as much of the skin as possible. Chop coarsely and use when needed.
Yield: 1 cup
Recipe courtesy Wolfgang Puck, 2000

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3083.99 Kcal (12912 kJ)
Calories from fat	2387.61 Kcal
		% Daily Value*
Total Fat	265.29g	408%
Sodium	1348.71mg	56%
Potassium	2742.05mg	58%
Total Carbs	154.61g	52%
Sugars	110.47g	442%
Dietary Fiber	24.34g	97%
Protein	47.8g	96%
Vitamin C	135.9mg	227%
Iron	9.8mg	55%
Calcium	257.8mg	26%

Amount Per 100 g
Calories	237.88 Kcal (996 kJ)
Calories from fat	184.16 Kcal
		% Daily Value*
Total Fat	20.46g	408%
Sodium	104.03mg	56%
Potassium	211.5mg	58%
Total Carbs	11.93g	52%
Sugars	8.52g	442%
Dietary Fiber	1.88g	97%
Protein	3.69g	96%
Vitamin C	10.5mg	227%
Iron	0.8mg	55%
Calcium	19.9mg	26%

* 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

83

Points
87

PointsPlus

Good Points

saturated fat free,
low sodium,
cholesterol free

Bad Points

High in Sodium,
High in Sugar,
High in Total Fat

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