Roasted Beet And Goat Cheese Napoleon

1. 1

   Slice beets about 1/4 inch thick using a mandoline or a very sharp knife.

2. 2

   Using ring molds if you have them, layer a beet slices with a dollop of goat cheese between slices on salad plates, using one beet for each serving. Press down on all layers just until you see the cheese at the edges. Remove molds.

3. 3

   Toss arugula or watercress with vinaigrette and mound on top of beets. Sprinkle with chives and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.