Beet Napoleon with Taramosalata
I love beets and I love them even more when paired with something tangy like taramosalata. Did you know that tarama,the fish roe used to make this filling dip, is one of the most nutritionally dense foods in Greek cuisine? To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.
- 6 large beets
- 1 cup taramosalata
- 1 ½ cups boiling liquid from the beets
- ¼ cup Vrisi 36 Greek balsamic vinegar
- 2 – 3 tablespoons Greek honey or grape molasses
- Salt and pepper to taste
- 6 tablespoons Vrisi 36 extra virgin Greek olive oil
- Dill sprigs optional, for garnish
Trim and scrub the beets very well. Place in a pot with ample water and bring to a boil. Reduce heat and simmer until you can pierce them easily with a fork, about 30 - 40 minutes. Remove, drain and save 1 ½ cups of the cooking liquid. Set the beets aside to cool.
Strain the liquid through a fine mesh sieve and transfer to a small saucepan. Add the balsamic, honey or grape molasses and a pinch of salt and pepper. Simmer until reduced to a thin syrup. Set aside.
Peel the beets. Cut each beet into 4 – 6 rounds. Season lightly with salt and pepper.
To serve: place a teaspoon of the taramosalata on each of 6 serving plates. Place a beet round on top. (You may have to discard the very first round slice if it is not flat enough to hold up the ensuing stack of slices steadily.) Place a heaping teaspoon of taramosalata over the first slice, then a beet round, another teaspoon of taramosalata, and continue so that each beet is a stack of alternating layers, beet, taramosalata, beet, etc. The top layer should always be a beet slice.
Season lightly with salt and pepper. Drizzle a little of the reduced beet syrup and olive oil over and around the beets. Garnish, if desired, with a sprig of dill.