Always the perfect pair, beets and goat cheese are presented in a beautiful way in this sweet and tangy recipe.


  • 1 1/2 lb large beets, washed and trimmed
  • Your favorite vinaigrette
  • 1 oz toasted chopped hazelnuts
  • 1 1/2 C mixed baby lettuce, washed and dried
  • 6 oz Goat Cheese
  • 1 T sour cream
  • 1/4 chopped chives, plus extra for garnish


  1. Preheat oven to 400′ F
  2. Place beets in foil and roast 1 hour. Check with knife to see if tender. Larger beets may need a bit longer. Cool and peel, trim ends.
  3. Cut each beet into thirds.
  4. Place first layer of beet on flat firm surface. Layer with goat cheese/sour cream/chive mixture. Repeat and finish with top third of beet Garnish with chives.

To Serve

  • Arrange baby greens around Beet Napoleon, drizzle vinaigrette and top with toasted hazelnuts. Serve immediately.

To Prepare the Day Before

  • The beets and cheese mixture can me made a day ahead of time. Enjoy!