Beetroot and pear "Napoleon"

6 servings

30 minutes

Beet and pear 'Napoleon' is an elegant blend of traditional French flavors with unexpected fruit freshness. This exquisite recipe is inspired by the classic layered dessert but uses tender slices of roasted beet and juicy 'Anjou' pear instead of pastry. Their bright, sweet-earthy, and refreshing notes harmonize with a spicy vinaigrette made from ginger and orange, adding refined depth to the dish. Tarragon adds subtle anise accents, while poppy seeds and grated apple finish the composition with light texture and aromatic freshness. It’s the perfect appetizer for sophisticated dinners when you want to impress guests with an extraordinary flavor combination. The 'Napoleon' captivates not only with its taste but also with its aesthetics—its layers create a picturesque scene on the plate, turning each serving into a true culinary masterpiece.

Energy value per serving

• Calories: 176.5
• Proteins: 4.6g
• Fats: 6.4g
• Carbohydrates: 26.6g

Ingredients

• Tarragon: 1 bunch
• Beet: 700 g
• Anjou pears: 2 pc
• Granny Smith apples: 1 pc
• Ginger root: 50 g
• Sugar: 0.3 tsp
• Freshly squeezed orange juice: 80 ml
• Olive oil: 1.5 tbsp
• Mixture of herbs: 80 g
• Poppy: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Peel the beetroot, wrap it in foil, and bake at 230 degrees until soft (about one and a half hours). Let it cool completely and slice into 0.5 cm thick rounds.

   Required ingredients:

   • Beet: 700 g

2. Grate the ginger finely and squeeze to get two tablespoons of juice. Mix it with orange juice, sugar, and oil, season with salt and pepper, and pour the resulting vinaigrette into two bowls.

   Required ingredients:

   • Ginger root: 50 g
   • Freshly squeezed orange juice: 80 ml
   • Sugar: 0.3 teaspoon
   • Olive oil: 1.5 tablespoon
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Slice the pears lengthwise into 0.5 cm thick slices, avoiding the core. Use a culinary ring cutter to cut out eighteen circles with a diameter of 2.5 cm and place them in a bowl with vinaigrette. Repeat the procedure for the beets, sending their slices to another portion of sauce.

   Required ingredients:

   • Anjou pears: 2 pieces
   • Beet: 700 g

4. Assemble the 'Napoleon': place a slice of tarragon on a beet circle, then a slice of pear, and another tarragon leaf, repeat this twice — it will make one serving.

   Required ingredients:

   • Tarragon: 1 bunch
   • Anjou pears: 2 pieces

5. Mix the herbs with the vinaigrette in which the pears were marinated, arrange around the 'Napoleons', garnish with grated apple, sprinkle with salt, poppy seeds, and drizzle with vinaigrette.

   Required ingredients:

   • Mixture of herbs: 80 g
   • Granny Smith apples: 1 piece
   • Poppy:  to taste
   • Salt:  to taste