Good Morning America Recipes

Wolfgang Puck's Roasted Beet Napoleon

From "Chef's Table"

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Chef Wolfgang Puck constructs a creamy tower with beets.
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Servings:2-4
Difficulty: Moderate
Cook Time: min

Ingredients

  • 1 1/2 pounds large yellow or red beets, washed and trimmed
  • 1/2 cup rice wine vinegar
  • 1/2 cup granulated sugar
  • 1 tablespoon extra virgin olive oil
  • 1/2 recipe Herbed Goat Cheese, (recipe follows), cut into eight round slices
  • 1 to 1 1/2 cups mixed baby lettuces, washed and dried
  • 1/4 cup Spago House Dressing (recipe follows)
  • 1/4 cup Citrus Hazelnut Vinaigrette (recipe follows)
  • 1 ounce toasted hazelnuts, coarsely chopped
  • Herbed Goat Cheese
  • 2 teaspoons chopped fresh flat-leaf parley leaves
  • 2 teaspoons chopped fresh chives
  • 1 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon freshly ground black pepper
  • One 7- or 8-ounce log of goat cheese
  • Spago House Dressing
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon sherry wine (or red wine) vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon minced fresh thyme leaves
  • 1 small shallot, minced
  • 1/2 cup extra virgin olive oil
  • 1/3 cup hazelnut oil
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground white pepper
  • Citrus Hazelnut Vinaigrette
  • 1 1/2 cups fresh orange juice
  • 1 shallot, peeled and minced
  • 1 teaspoon minced fresh thyme leaves
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon orange zest
  • 1/3 cup hazelnut oil
  • 1/3 cup extra virgin olive oil
  • Salt
  • Freshly ground black pepper
  • Cooking Directions

    Roast beets. Preheat the oven to 400 degrees F. Place the beets in a small roasting pan and pour in enough cold water to reach about one quarter of the way up the sides of the beets. Cover the pan with foil, and roast the beets until they are tender, 2 hours to 2 hours and 15 minutes. To check for doneness, gently insert a bamboo skewer into a beet. The skewer should slide through easily. Remove the beets from the pan, allow to cool, and then peel.

    Cut each beet into 1/4-inch-thick round slices. Cut each slice with a 3 inch round cookie cutter. (You will need ten rounds). Cut trimmings into 1/4- inch dice and reserve 1/2 cup for garnish.

    In a saute pan, bring vinegar and sugar to a boil. Lower to a simmer and poach beets one minute on each side. With a slotted spatula, remove and place on a baking tray lined with parchment paper. Cover and refrigerate until needed.

    When ready to assemble, heat the olive oil in a small saute pan. Arrange the slices of Herbed Goat Cheese in the pan and warm slightly, turning them with a small spatula just to warm both sides. This has to be done quickly, or the cheese will melt.

    To assemble the napoleons, place one of the beet rounds on a firm, flat surface and begin to layer. Top with a slice of goat cheese, then another beet round, a second slice of cheese, another beet round, a third slice of cheese, and a beet round. (Continue until you have five layers of beets and four layers of cheese.) Carefully cut through layers, dividing into three wedges. Repeat with the remaining beets and cheese.

    To serve, arrange three of the wedges, pointed ends facing out, in a circle in the center of each plate. Toss the baby lettuces with the Spago House Dressing and mound half of the lettuces on top of each arranged napoleon. Drizzle one half of the Citrus Hazelnut Vinaigrette around each mound. Sprinkle toasted nuts and reserved diced beets on top of drizzled vinaigrette. Serve immediately.

    Herbed Goat Cheese

    Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of goat cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed.

    Yield: Makes one 7- or 8-ounce log

    Spago House Dressing

    In a medium bowl, whisk together the balsamic and sherry or red wine vinegars, the Dijon mustard, minced thyme and minced shallot. Slowly whisk in the oils and when emulsified, season with salt and pepper. Refrigerate in a covered container. (It will keep for 3 to 4 weeks.)

    When ready to use, whisk again.

    Citrus Hazelnut Vinaigrette

    In a medium saucepan, bring orange juice to a boil. Lower to a simmer and reduce until only 1/3 cup remains. Cool to room temperature.

    In a medium bowl, combine orange juice, shallot, thyme, vinegar and orange zest.

    Slowly whisk in both oils until thick and emulsified. Season with salt and pepper. Refrigerate until needed.

    Yield: Makes 1 1/3 cups

    Recipe courtesy Wolfgang Puck's

    "Pizza, Pasta & More!"


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