It’s typical in France to serve a beet salad with goat cheese. I modernized the recipe to look more festive. You can serve it with a vinaigrette.
For 2 Napoleons:
2 small or one large beet
4oz fresh goat cheese = 4 tablespoons
2 tablespoons sour cream
A pinch of cayenne pepper
A dash of sea salt
Crushed walnuts, save 2 whole for the presentation
Cut the beets in about 1/4″ slices.
Mix the cheese, salt, pepper and cream. Put this preparation in a zip-lock and cut a corner, or use a pastry pipe. You can also simply use a spoon.
Place a slice of beet, then spread some cream mix on top, add some crushed walnuts. Then add another slice of beet, cream and walnuts. Go on with the layers and cover with a last slice of beet, preferably a flat slice. Top with a dollop of the cream mix, a walnut, and some parsley.
Assemble your second Napoleon the same way.
Store in the fridge until serving.
Bon appétit !