Roasted Beet Napoleon

foodnetwork.com

drewhamPHL

1 ½ pounds large yellow or red beets, washed and trimmed

½ cup rice wine vinegar

½ cup granulated sugar

1 tablespoon extra virgin olive oil

½ recipe Herbed Goat Cheese, recipe follows, cut into 8 round slices

1 to 1 ½ cups mixed baby lettuces, washed and dried

¼ cup Spago House Dressing, recipe follows

¼ cup Citrus Hazelnut Vinaigrette, recipe follows

1 ounce toasted hazelnuts, recipe follows, coarsely chopped

subheading: Herbed Goat Cheese:

2 teaspoons chopped fresh flat-leaf parsley leaves

2 teaspoons chopped fresh chives

1 teaspoon chopped fresh thyme leaves

½ teaspoon freshly ground black pepper

1 (7 or 8-ounce) log goat cheese

subheading: Spago House Salad Dressing:

2 large shallots, minced (1 heaping tablespoon)

1 tablespoon Dijon mustard

2 tablespoons zinfandel vinegar

2 tablespoons sherry wine vinegar

½ cup olive oil

½ cup vegetable oil

Salt

Freshly ground white pepper

subheading: Citrus Hazelnut Vinaigrette:

1 ½ cups fresh orange juice

1 shallot, peeled and minced

1 teaspoon minced fresh thyme leaves

2 tablespoons balsamic vinegar

½ teaspoon orange zest

⅓ cup hazelnut oil

⅓ cup extra virgin olive oil

Salt

Freshly ground black pepper

subheading: Toasted Hazelnuts:

1 cup hazelnuts

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