Beet and Pear Napoleons with Ginger Juice Vinaigrette

Name: Beet and Pear Napoleons with Ginger Juice Vinaigrette
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 2 larges firm-ripe Anjou pears; 4 inches peeled ginger; 1 Granny Smith apple; 237 milliliters mixed baby greens (preferably spicy); 2 Tbsps extra-virgin olive oil; 79 milliliters fresh orange juice; 2 mediums trimmed medium red beets (about 3 1/2 inches in diameter; about 1 3/4 pounds), scrubbed; 6 servings Garnish: sea salt such as Maldon; poppy seeds; 0 teaspoons sugar; 1 bunch tarragon

Beet and Pear Napoleons with Ginger Juice Vinaigrette is a gluten free and vegan side dish. This recipe serves 6. One portion of this dish contains approximately 1g of protein, 4g of fat, and a total of 108 calories. If you have beets, garnish: sea salt such as maldon; poppy seeds, orange juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Preheat oven to 450°F with rack in middle.

Equipment you will use

Oven

Wrap beets in foil and roast until tender, about 1 1/2 hours.

Ingredients you will need

Beet

Wrap

Equipment you will use

Aluminum Foil

Let stand until cool enough to handle, then slice crosswise into 1/4-inch-thick rounds. Cool completely.

Meanwhile, finely grate ginger with a Microplane over a kitchen-towel-lined bowl. Carefully gather towel around ginger and squeeze until you have 2 tablespoons ginger juice.

Ingredients you will need

Ginger Juice

Ginger

Equipment you will use

Microplane

Bowl

Whisk in orange juice, sugar, and oil. Season with salt and pepper. Divide vinaigrette evenly between 2 small bowls.

Ingredients you will need

Salt And Pepper

Orange Juice

Vinaigrette

Sugar

Cooking Oil

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Bowl

Whisk

Cut pears lengthwise around core into 1/4-inch-thick slices.

Ingredients you will need

Pear

Cut out 18 rounds from slices using cookie cutter and put in one bowl of vinaigrette.

Ingredients you will need

Vinaigrette

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Cookie Cutter

Bowl

Cut out 18 rounds from beet slices and put in other bowl. Toss pears and beets with vinaigrette to coat well.

Ingredients you will need

Vinaigrette

Beet

Pear

Equipment you will use

Bowl

To assemble napoleons, put 1 beet round on each of 6 plates (see cooks' note, below) and top with a tarragon leaf. Top with 1 pear round, then another tarragon leaf. Repeat layering 2 more times. Discard vinaigrette used for beets.

Ingredients you will need

Vinaigrette

Tarragon

Beet

Pear

Toss greens with some of remaining vinaigrette and place around each napoleon. Finely grate apple (including skin) into a bowl. Spoon a heaping teaspoon apple on top of each napoleon, then sprinkle with sea salt and poppy seeds.

Ingredients you will need

Poppy Seeds

Vinaigrette

Sea Salt

Greens

Apple

Equipment you will use

Bowl

Drizzle with more vinaigrette if desired.

Ingredients you will need

Vinaigrette

•To avoid staining pears red, use one hand to toss and stack the beets and the other to handle the pears. •Beets can be roasted and sliced 3 days ahead and chilled.•Ginger juice vinaigrette can be made 2 days ahead and chilled.

Ingredients you will need

Ginger Juice

Vinaigrette

Beet

Pear