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  • 2 large golden beets, tops removed and scrubbed
  • 2 large red beets, tops removed and scrubbed
  • 1/4 cup extra virgin olive oil
  • 4 teaspoons red wine vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper
  • 8 (1/4-inch thick) slices heirloom or beefsteak tomatoes
  • 6 (1/4-inch thick) slices fresh mozzarella cheese
  • 1/2 teaspoon coarse sea salt
  • 1 tablespoon sliced fresh basil plus additional sprigs for garnish
  • 2 tablespoons balsamic glaze
  • 2 tablespoons inner celery leaves


  1. Preheat oven to 350°. On 2 sheets aluminum foil, toss golden and red beets each with 1-1/2 tablespoons oil, 1-1/2 tablespoons water and 2 teaspoons vinegar; sprinkle each with 1/4 teaspoon salt and a pinch pepper. Wraps beets tightly in aluminum foil; roast on oven rack 45 minutes or until beets are easily pierced with a knife. Cool, peel and slice beets 1/4-inch thick.
  2. On each of 2 plates, alternately layer tomatoes, beets and cheese as desired, sprinkling beet and tomato slices with a pinch of salt and black pepper. Sprinkle each Napoleon with 1/4 teaspoon sea salt and 1-1/2 teaspoons basil; drizzle each with 1 tablespoon balsamic glaze and 1-1/2 teaspoons oil. Garnish with celery leaves and basil sprig.

  • (1/2 Napoleon)
  • 289 Calories
  • 23g Fat (8g Saturated)
  • 30mg Cholesterol
  • 633mg Sodium
  • 11g Carbohydrates
  • 2g Fiber
  • 9g Protein

One Response to Beet, Tomato & Fresh Mozzarella Napoleon

  1. Laurie Kepnes says:

    I love the dark red flesh plums!