Saint Andre Beets Napoleon
By Cathi Iannone, Grand Prize winner of the Pestos with Panache Holiday Recipe Contest
Preheat oven to 375 degrees. Clean beets and rub with extra virgin olive oil. Wrap beets in foil and roast for 1 hour. Remove from oven and allow to cool. Meanwhile, mix two tablespoons of Prosciutto and Smoked Almond Pestos With Panache and 1/4 cup of extra-virgin olive oil. When the beets are cool enough to handle, peel off the skins (they should rub off very easily). Slice the beets into one-eighth inch slices. You may use a cookie cutter to cut into uniform rounds, or simply use a paring knife to cut into the shape you desire your Napoleons to be. Begin to layer the beet slices and a thin layer of the St. Andre cheese to build 4-5 layers. Drizzle the Pesto infused olive oil over the Napoleons and sprinkle with crushed smoked almonds. It is a perfect salad for entertaining! Bon Appetit!
EXTRA! EXTRA! Read all about it!: Pestos with Panache Returns to the SoWa Food & Produce Market
