Candy-Striped Beet and Goat Cheese Napoleons
2 small golden beets (about 2 ounces trimmed)
2 small chioggia (candy-striped) beets (about 2 ounces trimmed)
1 cup baby arugula
2 teaspoons olive oil
1/4 teaspoon champagne vinegar
Dash kosher salt
Dash freshly ground black pepper
1 6-ounce log goat cheese
2 tablespoons strawberry preserves
1 tablespoon raspberry vinegar
1/4 cup walnut halves, toasted
Trim and scrub beets. In covered medium saucepan, cook beets in enough boiling water to cover for 15 to 20 minutes or until tender. Drain; set aside to cool. When cool enough to handle, peel and cut each beet into 3 slices.
In a medium bowl, toss arugula with oil, champagne vinegar, salt, and pepper. Divide among 6 small plates. Cut log of cheese crosswise into 12 slices. Place a cheese slice atop arugula on plates. Top cheese with golden beet slices. Top beet slices with a second slice of cheese. Top with candy-striped beet slices.
In a small bowl combine preserves and raspberry vinegar. Drizzle over each salad. Garnish with walnuts. Makes 6 appetizer servings.
Photograph: Peter Krumhardt