Roasted Beet Napoleon Recipe

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Wolfgang Puck on Food Network


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

1/4 cup Citrus Hazelnut Vinaigrette, recipe follows

1/2 teaspoon freshly ground black pepper

1/2 cup granulated sugar

1 (7 or 8-ounce) log goat cheese

1/2 cup rice wine vinegar

1 ounce toasted hazelnuts, recipe follows, coarsely chopped

2 tablespoons sherry wine vinegar

1/2 cup vegetable oil

2 tablespoons zinfandel vinegar

1/2 cup olive oil

1 tablespoon extra virgin olive oil

1 teaspoon chopped fresh thyme leaves

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


2 large shallots, minced (1 heaping tablespoon)

2 teaspoons chopped fresh flat-leaf parsley leaves

2 teaspoons chopped fresh chives

1/4 cup Spago House Dressing, recipe follows

1 tablespoon Dijon mustard

Freshly ground white pepper

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

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