Pickled Beet Napoleon Recipe from Sarento’s

As autumn’s crisp air settles in and the leaves begin to change colors, it’s the perfect time to embrace the hearty flavors of the season and harvest your root vegetables or stop by your favorite farmer’s market to grab some.

We love beets! Fresh harvested beets, whether roasted, pickled, or pureed, bring a natural sweetness and richness that elevates any dish.

This month, our chefs at Sarento’s are featuring a Pickled Beet Napoleon recipe made with House Pickled Beets, Whipped Goat Cheese, Arugula, Candied Walnuts, Blood Orange Vinaigrette and Crostini. It’s so delicious we asked them if they would be willing to share the recipe with you so you could enjoy it at home as well.

First you will need to make a Pickling Solution for your beets, the Blood Orange Vinaigrette and the Whipped Goat Cheese:

Pickling Solution
3 c.           Apple Cider Vinegar
1 ½ c.       Sugar
1 t.           Salt
1 t.           Cracked Peppercorns
2 ea         Bay Leaves

Directions
Combine all ingredients in a medium sauce pot and cook over medium high heat. Bring to a boil and then reduce to simmer until sugar dissolves.  Remove from heat. Pour over raw vegetables and place in cooler to cool. Cover, label, date, and refrigerate.

Blood Orange Vinaigrette
1 c.          Blood Orange Juice
2 T.          Honey
2/3 c.       Rice Vinegar
2 t.           Salt
2 c.          Oil Blend

Directions
Combine all ingredients, except oil blend, in a 4 qt container or bowl. Place stick blender into juice mixture. Turn blender on high and slowly drizzle in the oil until all of it is incorporated. Place in plastic container and into the cooler. Label and date.

Whipped Goat Cheese
2 lb         Goat Cheese, softened
1 lb         Cream Cheese, softened
3 T.          Hot Honey
1 t.           Salt
1 ea         Lemon Zest
1 T.          Olive Oil

Directions
Combine all ingredients in robot coupe and blend until well combined. Place in a plastic container. Cover, label, date, and refrigerate.

Pickled Beet Napoleon Recipe

5 beets, roasted to fork tender and peeled
Pickling Solution (recipe above)
1 oz Arugula
Blood Orange Vinaigrette (recipe above)
1 ea Rustic Baguette
¼ c. Olive Oil
Salt and Pepper
2 T. Chopped Walnuts
Whipped Goat Cheese (recipe above)

Directions
Slice roasted beets on mandolin, or otherwise into thin and uniform slices. Place roasted sliced beets into a bowl or plastic container. Cover with pickling liquid and place in cooler for 1 hour or up to 1 week. Once the beets have marinated long enough, remove from solution, pat dry on paper towel and set aside.

Preheat oven to 375 degrees. Slice baguette thin, about ¼ inch, drizzle with olive oil, sprinkle with salt and pepper, and place in a single layer on a baking sheet. Toast until crispy, about 12 minutes. Set aside.

To assemble, add arugula and 1 T. of vinaigrette to a medium mixing bowl. Place on the base of the plate, spread evenly. Then, layer the goat cheese and beet slices evenly and in a stack pattern. 1-2 slices of beets, depending on size, to 1 oz of goat cheese. Making three even layers as seen above.  Garnish with a bit more of the greens and chopped walnuts on top. Drizzle with more of the vinaigrette, if desired. Serve with toasted baguette on the side. Eat the beet, cheese, and arugula mixture on the toast as a crostini or as a salad.