Beetroot Napoleon with Honey Drizzled Goats Cheese (gluten free, refined sugar free, veggie)

Created by Nadia Parekh of Mélange Dubai for the Beat Diabetes initiative’s Homey’s Guide to Healthy Recipes

INGREDIENTS

Resting time: Overnight

4 small red beets, roasted or boiled
200g Goats cheese, softened
2 tablespoons honey
3-4 tablespoons Greek yogurt
2 tablespoons balsamic reduction
2 tablespoons groundnut oil
50g chopped and roasted hazelnuts
Mixed leaves to finish

METHOD

Using a mandolin slice the beets very thinly and using a 2 inch diameter cutter, cut into circles. Place on a tray generously lined with paper towel and rest in the fridge overnight.

Mix the softened goats cheese with the honey and add the greek yogurt one tablespoon at a time, mixing until slightly softened but still holding its weight. Put in a piping bag.
Mix the balsamic and groundnut oil well, and dress the mixed leaves and hazelnuts together.

Start to build the Napoleon: starting with 1 beet slice, pipe a bit of goats cheese mixture in a swirling motion, top with another beet slice and press down slightly if the cheese mixture has not made it to the edge. Repeat to create a stack of 6 layers of beet and 5 layers of goat’s cheese.
Serve chilled with the dressed mixed leaves and hazelnuts