Beet and Pear Napoleon
Baking and Desserts • French
Description
Beet and Pear Napoleon
Ingredients
- Tarragon 1 bunch
- Beetroot 25 oz
- Anjou Pear 2 pieces
- Granny Smith apples 1 piece
- Grated Ginger Root 0 oz
- Sugar ¼ teaspoon
- Freshly squeezed orange juice 5 fl oz
- Olive Oil 1½ tablespoons
- Mixed spices for Christmas pudding 5 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 445°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.
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