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Categories: Salads, Vegetarian

Roasted beets napoleon with cumin, heirloom tomatoes and avocado

Roasted beets napoleon with cumin, heirloom tomatoes and avocado
Bryan Chan / Los Angeles Times

Top chefs always have their eyes open. They know a trend when they see one. They know when to hop on the bandwagon while there's still room. And the latest one trundling through town carries the awareness that chefs have ... Read more

Total time: 1 hour, 10 minutes | Serves 4
Note: This recipe is adapted from one by chef Jean Francois Meteigner at La Cachette.

Whole-grain mustard dressing

  • 1 1/2 tablespoons French whole-grain mustard
  • 1 1/2 tablespoons Dijon mustard, extra strong
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly ground pepper
  • 2 tablespoons raspberry vinegar
  • 2 tablespoons red wine vinegar
  • 1/3 cup grape seed or canola oil
  • 1 tablespoon water

Step 1In a bowl, combine the mustards, one-fourth teaspoon salt, one-eighth teaspoon pepper and the vinegars.

Step 2In a measuring cup with a lip, combine the grape seed oil and the water. Whisk the mustard-vinegar mixture until smooth, and then, while adding the oil-water mixture in a thin stream, continue to whisk. Continue whisking and pouring slowly until all the oil has been emulsified into the dressing. Use the dressing as needed. Keep it in a squeeze bottle, or small water bottle fitted with a squirt top, in your refrigerator. (Makes about three-fourths cup.)

Assembly

  • 3 large beets, peeled and sliced into 1/4--inch thick rounds
  • 1 1/2 cups vegetable stock
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon finely chopped red onion
  • 1 large heirloom tomato, seeded and diced
  • 1/2 medium avocado, peeled, pitted and diced small
  • Dash cumin
  • Salt to taste

Step 1Heat oven to 350 degrees. Place sliced beets in one layer in a 13-by-9-inch baking dish. Pour the vegetable stock and the oil evenly on top. Cover the pan and roast until the beets are tender, about 40-45 minutes. Remove the beets from the pan and let them cool for 20 minutes. Reserve the pan juices.

Step 2Mix the red onion, diced tomato and avocado together with 1 tablespoon of the whole-grain mustard dressing. Add the cumin and salt, then stir.

Step 3Place one slice of beet on each plate and add one-half tablespoon of the tomato-avocado mixture, then another beet, then mixture, then beet, creating layers. Spoon one-half tablespoon of the reserved beet juice over each stack. Drizzle additional dressing over the top and around each napoleon.

Each serving:
400 calories; 3 grams protein; 18 grams carbohydrates; 5 grams fiber; 37 grams fat; 4 grams saturated fat; 0 cholesterol; 653 mg. sodium.
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