Beet and Goat Cheese Napoleons

The Farmer’s Market is back in business! My mother-in-law and I go every Saturday to stock up on all kinds of fresh, organically grown produce. The stands are stocked with all of our favorites and a few surprises, like pea shoots and purslane. Since my husband is home I had to get beets, they are one of his favorite veggies, and I try to feed him well. I found this recipe in an issue of Saveur and thought it sounded great.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 5  large red beets, roasted, peeled, and cut crosswise into 1/4-inch-thick slices
• 1  cup rice vinegar
• 1  cup sugar
• 9  ounces  goat cheese, softened
• 4  teaspoons fresh chives, minced
• 4  teaspoons fresh parsley, minced
• 2 1⁄2 teaspoons fresh thyme, minced
• 1  teaspoon fresh ground black pepper
• 3⁄4 cup  fresh orange juice
• 1  tablespoon  balsamic vinegar
• 1⁄4 teaspoon orange zest
• 1  small shallot, minced
• 3  tablespoons extra virgin olive oil
• 3  tablespoons hazelnut oil
•  kosher salt, to taste
• 3  tablespoons hazelnuts, chopped

Directions

1. Using a round cookie cutter (size will depend on size of beets), cut out as many rounds as you can. In a medium-size skillet, bring rice vinegar and sugar to a boil. Reduce heat to medium-low and add beet slices in batches that you can manage, cook beet slices, turning once, about 2 minutes. Transfer slices to a paper towel–lined baking sheet. Pat dry and let chill. The left over scraps can be cooked up the same way to be used later in a salad.
2. Stir goat cheese together with the chives, parsley, 2 teaspoons thyme, and pepper in a bowl. Set aside.
3. Bring orange juice to a boil in a 1-qt. saucepan over medium-high heat. Cook until reduced to 1/3 cup, 4–5 minutes. Be careful to watch this part closely. I burned the first batch, and it didn't taste yummy. Let cool. Transfer juice to a bowl along with remaining thyme, balsamic vinegar, zest, and shallots. While whisking, drizzle in olive oil and hazelnut oil; whisk until smooth. Season vinaigrette with salt and pepper; let chill.
4. To serve: Put 1 beet slice on work surface; spread about 1 tsp to 1 tablespoons cheese mixture over beet depending on the size of your rounds. Top cheese with another beet slice, pressing down so cheese oozes to edge. Repeat to create a stack with 3 to 4 layers of cheese between 4 to 5 beet slices. Make as many stacks as you can with the slices you have. I ended up with 9 stacks because the beets I had were pretty small. Slice each stack into 4 wedges if large, or in half if they are small. Place salad greens on small plates and divide beets among them. Drizzle vinaigrette over each plate; garnish with nuts.
5. I had extra goat cheese left over, which I used to top some pasta a couple of days later -- yum.