Looking for healthy cooking inspiration? Check out this website filled with tasty recipes from Tamara Duker Freuman, MS, RD, CDN, who runs an NYC-based clinical practice specializing in digestive disorders, Celiac disease and food intolerances. We particularly love the Beet and Goat Cheese Napoleon Bites and their fun little shapes! They are a great way to add some color and whimsy to any meal.
Recipe: Mini Beet and Goat Cheese Napoleons
- Beets (golden or red, or a combination thereof)
- Soft goat cheese (chevre); herbed would work nicely, too.
- Cookie cutters
- To garnish: sea salt, olive oil and/or balsamic vinegar
- Prepare beet(s) as follows (can be done the night before):
- Trim off attached greens and place in a pot of water deep enough to submerge beet. Bring to a boil, cover, and cook for one hour or until beet can be pierced all the way through with a fork.
- When beet(s) are done cooking, drain the cooking water. Holding hot beet under cold running water, use a metal spoon to gently scrape off the outer skin. (Or, to get kids involved, let beet cool down and have children scrape off the skin over a bowl.)
- Let beet(s) cool before using. Or, refrigerate overnight if making in advance.
- Slice beet(s) into layers of even thickness
- Scoop a dollop of soft goat cheese onto one slice, and using hands, press it down so that it covers the layer evenly, to desired thickness (Kids can do this step)
- Cover the goat cheese with another slice. (Kids can do this step)
- Using cookie cutter(s), press down to create desired shapes. (Kids can do this step).
- Cut away surrounding scraps using a paring knife.
- Repeat steps above until desired quantities are made.
- Garnish napoleons with salt, olive oil and/or balsamic vinegar. (Kids can do this step).