Beet And Goat Cheese Napoleons

• 5 large red beets, roasted, peeled, and cut crosswise into 1/4-inch-thick slices
• 1 cup rice vinegar
• 1 cup sugar
• 9 ounces goat cheese, softened
• 4 teaspoons fresh chives, minced
• 4 teaspoons fresh parsley, minced
• 2 1/2 teaspoons fresh thyme, minced
• 1 teaspoon fresh ground black pepper
• 3/4 cup fresh orange juice
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon orange zest
• 1 small shallot, minced
• 3 tablespoons extra virgin olive oil
• 3 tablespoons hazelnut oil
• kosher salt, to taste
• 3 tablespoons hazelnuts, chopped

1. Using a round cookie cutter (size will depend on size of beets), cut out as many rounds as you can. In a medium-size skillet, bring rice vinegar and sugar to a boil. Reduce heat to medium-low and add beet slices in batches that you can manage, cook beet slices, turning once, about 2 minutes. Transfer slices to a paper towel-lined baking sheet. Pat dry and let chill. The left over scraps can be cooked up the same way to be used later in a salad.
2. Stir goat cheese together with the chives, parsley, 2 teaspoons thyme, and pepper in a bowl. Set aside.
3. Bring orange juice to a boil in a 1-qt. saucepan over medium-high heat. Cook until reduced to 1/3 cup, 4-5 minutes. Be careful to watch this part closely. I burned the first batch, and it didn't taste yummy. Let cool. Transfer juice to a bowl along with remaining thyme, balsamic vinegar, zest, and shallots. While whisking, drizzle in olive oil and hazelnut oil; whisk until smooth. Season vinaigrette with salt and pepper; let chill.
4. To serve: Put 1 beet slice on work surface; spread about 1 tsp to 1 tablespoons cheese mixture over beet depending on the size of your rounds. Top cheese with another beet slice, pressing down so cheese oozes to edge. Repeat to create a stack with 3 to 4 layers of cheese between 4 to 5 beet slices. Make as many stacks as you can with the slices you have. I ended up with 9 stacks because the beets I had were pretty small. Slice each stack into 4 wedges if large, or in half if they are small. Place salad greens on small plates and divide beets among them. Drizzle vinaigrette over each plate; garnish with nuts.
5. I had extra goat cheese left over, which I used to top some pasta a couple of days later -- yum.

red beets, rice vinegar, sugar, goat cheese, fresh chives, fresh parsley, fresh thyme, fresh ground black pepper, fresh orange juice, balsamic vinegar, orange zest, shallot, extra virgin olive oil, hazelnut oil, kosher salt, hazelnuts

Taken from www.food.com/recipe/beet-and-goat-cheese-napoleons-426479 (may not work)