Napoleon of Beets and Herb Goat Cheese with Grilled Asparagus
- 1/2 pound beets
- 8 ounces goat cheese
- 2 ounces lemon thyme
- 1/4 cup chopped chives
- 1 tablespoon chopped garlic
- 1 bunch asparagus
- 1 tablespoon olive oil
- Salt and pepper
- 1 -ounce roasted red pepper, julienned
- 10 yellow pear tomatoes, sliced in half
- 1 tablespoon truffle oil
Cook beets in salted boiling water until tender, cool in refrigerator, and peel off skin. Soften goat cheese at room temperature, add in herbs, salt and pepper, and garlic; mix well and place in pastry bag. Slice beets into 1/8-inch thick on mandolin and place on plate, pipe goat cheese in between each layer of beets, repeat beet, goat, and top with beet. Garnish plate with asparagus that has been blanched, shocked, and grilled with olive oil. Top with red pepper, tomato, and drizzle with truffle oil.
Copyright 1998 Erica Miller. All Rights Reserved.