Beet and Herbed Chevre Napoleons

There is a wonderful French style bakery/cafe in Arcata call Cafe Brio and not only do the make the best French pastries and breads this side of the Atlantic, they also create fun salads like the one that inspired me to make these Napoleons. After having this delicious salad there a crisp Fall afternoon, I knew I needed to recreate it at home. Simply heaven!

Be careful with the garlic, it can overpower the other flavors, so err on the side of less. The fun thing about these stacks is that you can prepare both portions well in advance and then it all comes together quickly if you are trying to throw together a quick weeknight meal (no one ever has to do that!)

Beet and Herbed Chevre Napoleons
(serves 3-4)

2 medium beets
4 oz plain chevre
2 tablespoons fresh herbs (is used dill, thyme, parsley) minced
1 small clove garlic, minced fine
lettuce for serving

Cut off greens on beets if there are any and tails and place in pot of water with at least 2 inches to cover them. Bring to boil and cook until tender, about 40-50 minutes; they will slide off of a sharp knife inserted in them when they are ready. Drain and cool in the pot for at least 20 minutes. Rub off skins and rinse under cool water. Refrigerate for at least 2 hours to chill. This part and be done in advance.

Mash garlic and herbs into softened chevre and place on a piece of plastic wrap and roll into a tight log and refrigerate for at least 2 hours.

Slice beets into 1/2 inch thin rounds and slice chevre log into 1/4 inch slices. Alternate chevre and beet to create Napoleans and serve over lettuce.

Hugs!