Beet Napoleons

Ingredients

• 1.5 pounds and/or beets red yellow
• 0.1 teaspoon pepper black
• 0.3 cup chives fresh finely chopped
• 6 ounces goat cheese at room temperature
• 0.1 teaspoon kosher salt 

Equipment

• bowl
• oven
• knife
• plastic wrap
• aluminum foil
• cutting board

Directions

1. Heat the oven to 400 F.
2. Place 3 of the beets on a large sheet of foil and wrap tightly. Repeat with the remaining beets. Roast until tender, about 1 hour.
3. Let cool for about 10 minutes. Using a small knife, peel each beet and trim the ends.
4. Place a piece of parchment or plastic wrap on a cutting board. Slice the beets 1/8 to 1/4 inch thick; set aside to cool completely.Meanwhile, in a small bowl combine the goat cheese, chives, salt, and pepper.To assemble, place 1 beet slice on a platter.
5. Spread 1/2 teaspoon of the cheese mixture over the beet. Top with another slice; repeat with one more slice of beet and 1 more teaspoon of the cheese mixture. You should have a stack of three slices of beet with some cheese mixture in between each slice. Repeat with the remaining beets and cheese mixture. Arrange the napoleons on a platter and drizzle with the chive puree.
6. Serve immediately.Tip: To check a beet for doneness, insert the tip of a knife or the tines of a fork into the center. If there is no resistance, the beet is done.