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

Kitchen-Friendly View

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

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Cran – Broccoli Salad

Balsamic vinegar, Dijon mustard, Maple syrup and 8 more..
Salmon with Balsamic-Honey Glaze

Balsamic vinegar, White wine or chicken broth and 8 more..