Roasted Beets Napoleon With Cumin And Heirloom Tomatoes

Recipe Ingredients

		Whole Grain Mustard Dressing
1 1/2 tablespoons	22ml	French whole-grain mustard
1 1/2 tablespoons	22ml	Dijon mustard - extra strong
1/4 teaspoon	1.3ml	Sea salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
2 tablespoons	30ml	Raspberry vinegar
2 tablespoons	30ml	Red wine vinegar
1/3 cup	78ml	Grape seed or canola oil
1 tablespoon	15ml	Water
		Assembly
3		Beets - peeled, and (large)
		Cut into 1/4" slices
1 1/2 cups	355ml	Vegetable stock
1/4 cup	59ml	Extra-virgin olive oil
1 tablespoon	15ml	Finely-chopped red onion
1 tablespoon	15ml	Heirloom tomato - seeded, diced (large)
1/2 tablespoon	7.5ml	Avocado - peeled, pitted, (medium)
		And diced small
		Whole-Grain Mustard Dressing - (listed above)
1		Cumin
		Salt - to taste

Recipe Instructions

For the Whole-Grain Mustard Dressing: 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)

For Assembly: 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 one-half 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.

Each serving: 400 calories; 3 grams protein; 18 grams carbohydrates; 5 grams fiber; 37 grams fat; 4 grams saturated fat; 0 cholesterol; 653 mg. sodium.

Source:
The Los Angeles Times, 07-23-2003

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