When I host holiday meals I often serve plated dinners. I find they lend a little more formality to the occasion and it gives me the opportunity to break out some awesome recipes that are best served individually. This Beet Napolean is one of those recipes I serve on such occasions. It is absolutely stunning on a plate and is a delicious appetizer.
The only lengthy part of this recipe is preparing the beets. I often cook them a day or two in advance so I can assemble the Napolean quickly the day of the meal. When the beets are fully cooked through they will keep in the refrigerator of about five days before you need to use them. For my meal I usually assemble these close to when we need to eat. Then, right before I’m about the serve them I drizzle the glaze on top. I like the glaze to look fresh and vibrant on the plate. If it sits too long it will run down the sides of tower. The taste won’t be affected, but the looks will!
One the best reasons to serve this dish during the holidays is the colors! I know it sounds a little funny, but I love making food that reflects the colors of the season. With this appetizer you get red, white, and green – the classic Christmas palette. The pesto I use is from a jar, but you could use homemade if you have it on hand. If you are averse to pesto, or have nut allergies at your table, you could also use basil oil or any flavored green oil and you’ll have the same look.
This appetizer is sure to please and I know it will please the cook too. It’s easy to prepare and even easier to eat. When I make this for people there are rarely any leftover! Happy Holidays!
BEET NAPOLEON
This is a showstopping appetizer that is incredibly easy to make. I love making this when I have guests coming for a seated dinner. Plating it makes it looks so professional and adds a real wow factor.
Makes 1 appetizer
1 cooked beet, peeled
½ log of goat cheese (about 4 ounces)
Balsamic Glaze for drizzling
Pesto for drizzling
Slice the beets into 3 rounds using a cookie cutter or a sharp knife.
Slice the goat cheese into 2 of same size rounds.
On a clean appetizer plate, layer the goat cheese and beets in tower with a beet on the bottom and a beet on the top.
Drizzle pesto around the outer edge of the plate.
Drizzle the balsamic glaze on top of the beets.
Serve!
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT. She is currently operating with COVID-safe procedures and is happy to discuss your event and catering needs with you. To discuss further please contact team@nikkiglekasevents.com or call 203.658.8659.