Roasted Beet Napoleon Salad

Yield: 4 servings.

2 medium red beets

Filling:
1/3 cup honey, orange blossom or clover
8 oz. goat cheese
½ cup walnuts, finely chopped
1 oz. orange juice

Syrup:
½ cup honey, orange blossom or clover
½ cup orange juice
beet slices, as needed (see directions)
balsamic vinegar, as needed

Garnish:
1 large carrot
1 medium zucchini
1 medium orange
to taste sea salt
to taste, honey, orange blossom or clover

Wrap beets in foil and place in a 350°F oven until a paring knife can easily pierce through, about 1 hour. Meanwhile, in nonreactive bowl, mix together filling ingredients, taking care to keep texture creamy, not runny. Hold in a chiller. Thinly slice carrot and zucchini with a peeler, lengthwise, to create 5” ribbons, turning zucchini in a fashion to keep ribbons uniform with green borders. Create 4 sets. On a half sheet pan, alternate zucchini and carrot slices 1/8” apart; hold in a chiller. Supreme the orange and hold in a chiller. Once beets are tender, cut into 2”x2¼” slices. Layer 12 slices on a bowl and chill. Place 4 remaining beet slices and syrup ingredients in a medium saucepot on medium heat and reduce to a syrup consistency.

For plating: Place 1 set zucchini/carrot slices on a clean board. Add 1 Tbsp. filling at top of joined slices and roll into a cylinder. Then, place one beet slice on board, spread 1 Tbsp. filling evenly on one slice, top with a second beet slice and repeat to create the base. Place filled zucchini/carrot roll on top left side of beet base, add a supreme orange slice to the right of roll, and another orange slice on left side of the bottom of the beet base. Add a pinch of sea salt to oranges, drizzle honey on top of salad and garnish plate with orange/honey/beet syrup and balsamic vinegar.