Roasted Beet Napoleon

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1 1/2 pounds large yellow or red beets, washed and trimmed

1/2 cup rice wine vinegar

1/2 cup granulated sugar

1 tablespoon extra virgin olive oil

1/2 recipe Herbed Goat Cheese, recipe follows, cut into 8 round slices

1 to 1 1/2 cups mixed baby lettuces, washed and dried

1/4 cup Spago House Dressing, recipe follows

1/4 cup Citrus Hazelnut Vinaigrette, recipe follows

1 ounce toasted hazelnuts, recipe follows, coarsely chopped

2 teaspoons chopped fresh flat-leaf parsley leaves

2 teaspoons chopped fresh chives

1 teaspoon chopped fresh thyme leaves

1/2 teaspoon freshly ground black pepper

1 (7 or 8-ounce) log goat cheese

2 large shallots, minced (1 heaping tablespoon)

1 tablespoon Dijon mustard

2 tablespoons zinfandel vinegar

2 tablespoons sherry wine vinegar

1/2 cup olive oil

1/2 cup vegetable oil


Freshly ground white pepper

1 1/2 cups fresh orange juice

1 shallot, peeled and minced

1 teaspoon minced fresh thyme leaves

2 tablespoons balsamic vinegar

1/2 teaspoon orange zest

1/3 cup hazelnut oil

1/3 cup extra virgin olive oil

Freshly ground black pepper

1 cup hazelnuts

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