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    Home / Recipes / Recipes / Appetizers & Snacks

    Roasted Beet and Potato Napoleon with Goat Cheese Filling

    Oct 15, 2010 · Leave a Comment

    Roasted Beet and Potato Napoleon with Goat Cheese Filling
    Appetizers & SnacksSalads & DressingsSide Dishes

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    Ingredients

    1 bunch roasted beets, thinly sliced into rounds
    4 Yukon Gold potatoes or other yellow potatoes, peeled
    2 shallots
    2 ounces goat cheese
    1 tablespoon + 2 teaspoons olive oil, divided
    ½ teaspoon chopped rosemary
    1 tablespoon balsamic vinegar
    1 teaspoon Gluten Free Dijon mustard
    black pepper, to taste
    salt, to taste

    Directions

    Preheat oven to 425 degrees
    Slice the potatoes and shallots into thin rounds. Seperatly, toss with olive oil, salt and pepper. Roast in separate pans: potatoes for approx. 20 minutes, shallots about 10 minutes. Pototaoes & shallots should be tender, not crisp.

    In a medium-sized bowl, prepare the cheese filling by  mixing together goat cheese, 2 teaspoons olive oil, rosemary and a dash of black pepper.

    To prepare the dressing, whisk together 1 tablespoon olive oil, balsamic vinegar, Dijon mustard and a dash of salt. Set aside & allow flavors to meld together.

    Use a ring mold or other guide to layer potatoes, then beets, and follow with cheese mixture. Then add a few of the shallot and a spoonful of the dressing. Finish with another layer of potatoes and beets.  Remove ring mold and top with a bit more dressing.

    « Roasted Whole Beets
    Easy Gluten Free Dinner Rolls »

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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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