Beet Napoleon

Golden Beets - washed Red Beets - washed Goat Cheese Chive Oil - recipe to follow Magic Oil Colander Preheat oven to 420º

Unwrap goat cheese and place in a large Ziploc baggie. Set aside to achieve room temperature. Cut beets away from the greens leaving one inch of stem.

Place beets in a shallow roasting pan and coat liberally with Magic Oil, roast for one hour or until tender.

Remove tops of beets by 1/8 of an inch and remove skins by rubbing with a paper towel. Slice beets crosswise 1/4 of an inch.

Once goat cheese has softened, kneed it inside the bag with your hands moving all the goat cheese towards one corner. Cut off just the tip of the corner.

Get ready to assemble.

Lay first layer of red beets on a flat surface - leave lots of space between if you will be moving them to a serving platter or individual plates.

Using the Ziploc as a pastry bag squirt a small dollop of goat cheese on each layer.

Top with a golden beet layer and repeat, alternating the beet colors two more times. Give the final top one small dollop of goat cheese and drizzle with chive oil just prior to serving.

Chive Oil
Fresh chives chopped small
Magic oil

Place chives in a food processor and pulse twice. Drizzle in Magic Oil and pulse until thoroughly combined. Put in a squeeze bottle and store in the refrigerator for up to one week.

For a dramatic presentation. Slice the finished napoleon in ½ and slightly separate to show the inside.

For hors d'oeuvres bite size, use baby beets.

*Magic Oil can be substituted by using regular olive oil - not extra virgin