Ingredients Jump to Instructions ↓

  1. 1 1/2 tablespoons 22ml French whole-grain mustard

  2. 1 1/2 tablespoons 22ml Extra-strong Dijon mustard

  3. 1/4 teaspoon 1 1/3ml Sea salt

  4. 1/8 teaspoon 0.6ml Freshly-ground black pepper

  5. 2 tablespoons 30ml Raspberry vinegar

  6. 2 tablespoons 30ml Red wine vinegar

  7. 1/3 cup 78ml Grape seed or canola oil

  8. 1 tablespoon 15ml Water For Assembly

  9. 3 Beets - peeled, and (large) Sliced into 1/4" thick rounds

  10. 1 1/2 cups 355ml Vegetable stock

  11. 1/4 cup 59ml Extra-virgin olive oil

  12. 1 tablespoon 15ml Finely-chopped red onion

  13. 1 tablespoon 15ml Heirloom tomato - seeded, diced (large)

  14. 1/2 tablespoon 7 1/2ml Avocado - peeled, pitted, (medium) And diced small Whole-Grain Mustard Dressing - (listed above)

  15. 1 Cumin Salt - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a bowl, combine the mustards, 1/4 teaspoon salt, 1/8 teaspoon pepper and the vinegars. In a measuring cup with a lip, combine the grape seed oil and the water. Whisk the mustard-vinegar mixture until smooth, and then, while adding the oil-water mixture in a thin stream, continue to whisk. Continue whisking and pouring slowly until all the oil has been emulsified into the dressing. Use the dressing as needed. Keep it in a squeeze bottle, or small water bottle fitted with a squirt top, in your refrigerator. (Makes about 3/4 cup) Heat oven to 350 degrees. Place sliced beets in one layer in a 13- by 9-inch baking dish. Pour the vegetable stock and the oil evenly on top. Cover the pan and roast until the beets are tender, about 40 to 45 minutes. Remove the beets from the pan and let them cool for 20 minutes. Reserve the pan juices. Mix the red onion, diced tomato and avocado together with 1 tablespoon of the Whole-Grain Mustard Dressing. Add the cumin and salt, then stir. Place one slice of beet on each plate and add 1/2 tablespoon of the tomato-avocado mixture, then another beet, then mixture, then beet, creating layers. Spoon 1/2 tablespoon of the reserved beet juice over each stack. Drizzle additional dressing over the top and around each napoleon. This recipe yields 4 servings. Per Serving: 400 Calories, 3g Protein, 18g Carbohydrates, 37g Fat, 0 Cholesterol, 653mg Sodium, 5g Fiber.


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