Beet and Pear Napoleon

Baking and Desserts | French cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Beet and Pear Napoleon

Ingredients

Tarragon - 1 bunch
Beetroot - 24.7 oz
Anjou Pear - 2 pieces
Granny Smith apples - 1 piece
Grated Ginger Root - 1.8 oz
Sugar - ¼ teaspoon
Freshly squeezed orange juice - 2 fl oz
Olive Oil - 1½ tablespoons
Mixed spices for Christmas pudding - 2.8 oz
Poppy seed paste - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Peel the beetroot, wrap it in foil, and bake at 446°F until soft (about one and a half hours). Let it cool completely and slice into 0.5 cm thick rounds.

Step 2

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

Step 3

Slice the pears lengthwise into 0.5 cm thick pieces, avoiding the core. Using a culinary ring cutter, cut out eighteen circles with a diameter of 2.5 cm and place them in the bowl with vinaigrette. Repeat the process for the beetroot, placing its slices in another portion of the sauce.

Step 4

Assemble the Napoleon: on a beet slice, place a tarragon leaf, then a slice of pear, and another tarragon leaf, repeating this twice to create one serving.

Step 5

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