Napoleones De Remolacha Y Queso

De Cabra
POR CI ON ES: 6 TI EMPO DE PR EPAR ACI ÓN: 15 M I N U T O S
TI EMPO DE COCCI Ó N: 1 H O R A TI EMPO TOTAL: 1 H 15 M I N

Este hermoso aperitivo es ideal para ocasiones especiales y tiene capas de remolacha
dulce asada y queso de cabra con hierbas.  

Ingredientes
2 libras de betabel dorado y/o rojo
11 onzas de queso de cabra ablandado (a temperatura ambiente)
4 hojas de salvia picadas
2 cucharadas de perejil picado
sal y pimienta molida
3/4 cucharadita de miel
berros para decorar
chopped pistachios for garnish

Instructions
1. Preheat the oven to 350 degrees F.
2. Wrap the beets individually in aluminum foil. Bake for 1 hour, until a knife is easily inserted into the beet. Let
them cool, and peel the skin off. Use a mandolin to slice the beets about 1/4 inch thick. Use a biscuit cutter to
cut out beet slice circles.
3. Mix the sage and parsley with the goat cheese. Add the honey and season with freshly cracked pepper and
salt to taste. Put dollops of goat cheese in between layers of sliced beet, until you get five slices of beet per
napoleon. Serve with the chopped pistachios on top and watercress on the plate. Enjoy!

Nutrition
Calorías: 209 kcal , Carbohidratos: 16 g , Proteínas: 12 g , Grasas: 11 g , Grasas saturadas: 8 g , Colesterol: 24 mg , Sodio:
480 mg , Fibra: 5 g , Azúcar: 11 g
 Receta copyright quincepatulas.com
Napoleones de Remolacha y Queso de Cabra https://www.fifteenspatulas.com/beet-and-goat-cheese-napoleons/