This beautiful appetizer is great to make for special occasions, and layers sweet roasted beets and herbed goat cheese.





How GORGEOUS are these? These beet and goat cheese napoleons look like little colorful cakes!

I first saw these done in an issue of Saveur magazine and I practically fell over when I saw the photo. There’s something really festive about these beet and goat cheese stacks.

While they are a little bit of time to put together, it’s completely worth it for a special dinner or during the holidays.

If you’re looking for a simpler preparation of beets, I love these Roasted Beets with lemon, thyme, and pistachios.

To get started, we need some beets:







Wrap them up in foil and roast them for an hour until they’re soft. That’s when you peel them and slice them up. How beautiful are the insides of beets?!





Use a biscuit cutter to cut out circles from the beet slices, then gather up some herbs for the goat cheese. Here I have parsley, sage, and watercress, but use what you’ve got (as long as it isn’t something like cilantro…do herbs like thyme or mint if you want to experiment).





Work the herbs into the softened goat cheese:





Then start putting scoops of goat cheese on the beet slices and stacking them up:





Give it a little smush with your fingers to press out the goat cheese evenly:





Then take a straight edge like a knife to remove the excess goat cheese from the sides. Garnish with the pistachios and watercress, and you’re ready to serve:





Enjoy!