Turning a humble beetroot into a sophisticated appetizer is mush easier than you might think. Especially if you have some soft-ripened goat cheese, creamy Aceto Balsamico, and sweet roasted walnuts by your side. You’ll need just 10 minutes to produce this warm and absolutely delicious dish, which can be an elegant starter or a gorgeous salad.
Even though I always loved beetroot, my perception of it has changed quite a bit since I left Russia. Meaning, that in Russia a beetroot for me was just a regular ingredient of “Borsch” (beetroot soup), “Vinegret” (vegetable salad) or “Herring under the Coat” (which is a separate story, since it’s one of my most favourite and probably most crazy, in the eyes of foreigners, Russian dishes). I’ll make sure to share the recipe asap 😉 Today when my understanding, love, and passion for food have significantly developed, I see beetroot not just as a regular winter vegetable, but as a totally sexy and trendy ingredient. It is great when it is raw and sliced as carpaccio, or when baked with goat or feta cheese. It works genius with oranges, and as a secret ingredient of the most amazing chocolate cake.
And don’t forget – it is very healthy! I think another advantage is that due to its sweetness it helps to reduce the sweet cravings. I mean, please don’t get me wrong, I don’t suggest eating beetroot along with your coffee next time you crave an m&m cookie (this suggestion I only dare to announce to my man ;-). But anyway, you might resist a dessert after this warm beet and goat cheese napoleon.
- 1 large beetroots
- 2 handfuls of spinach
- 2 rounds of Soft-Ripened Goat Cheese, 100 gm each
- 4 walnuts
- 1 tablespoon of maple syrup
- olive oil
- creamy Aceto Balsamico
- salt, pepper
- Preheat the oven to 200°C (390°F)
- Wrap the beets individually in aluminum foil. Bake for 1 hour. Let them cool, and peel the skin off. Slice crosswise into 1,5 cm-thick slices.
- Slice each round of goat cheese crosswise in half.
- Place 4 rounds of beetroot on the baking sheet. Top them with goat cheese circles. Place on two of the turrets a couple of walnuts and sprinkle with maple syrup.
- Bake in the oven for 5-10 minutes, until cheese softens and nuts are caramelized and browned.
- Construct the napoleons, so that the walnuts are on top.
- Place spinach in a pan with boiling salted water for just one minute. Drain well, add olive oil and add to beet and goat cheese turrets.
- Sprinkle with Balsamico, salt and pepper.