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
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.
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.