Royal® Basmati and Roasted Beet Napoleon
60 minutes
Contemporary Fusion
Serves: 1
This colorful dish delivers fresh flavor and elegant presentation in just a few simple steps. Chef Chauhan’s beautiful layers of Basmati Rice and fresh roasted beets are best when plated with a boondi raita and rosemary beet chips fresh from the oven for a complete meal perfect for any occasion.
Ingredients
For the Napoleon
2 cups Royal® Chef’s Secret Basmati Rice
1 red beet
1 golden beet
1/2 cup sugar
4 oz. goat cheese
1 tablespoon chives
Salt and pepper to taste
For the Boondi (Chickpea Pearl) Raita
2 cups yogurt, whisked till smooth
1/4 teaspoon chaat masala
3/4 teaspoon roasted cumin powder
1/4 teaspoon red chili powder
2 tbsp. chopped cilantro
Salt to taste
For the Beet Rosemary Chips
3 medium-large beets, rinsed and scrubbed
Olive or canola oil
2-3 sprigs of rosemary, roughly chopped
Salt and pepper to taste
Preparation
For the Napoleon
- Wrap the beets in aluminum foil and bake at 400° for an hour or until beets can be easily pierced with the tip of a knife. Let cool, peel and slice.
- Heat the vinegar and sugar together in a pot and then add beet slices. Allow to simmer for 5 minutes, remove the beets from the liquid and let cool.
- Mix together the goat cheese, cooked Royal® Chef’s Secret Basmati Rice and chives.
- When the beets have cooled, use a round or square cookie cutter to cut the beets. Using the same cookie cutter as a mold, layer the beets and the rice mixture in alternating layers.
- Serve on Boondi Raita and top with beet chips.
- For the Boondi (Chickpea Pearl) Raita
- Mix all ingredients together in a large bowl until blended well.
- Chill and serve.
For the Beet Rosemary Chips
- Preheat oven to 375° and place an oven rack in the center of the oven.
- Thinly slice beets with a mandolin (or sharp knife), getting them as consistently thin as possible. They should curl a little when cut. This will ensure even baking and crispness.
- Divide between two baking sheets and spray or lightly drizzle with oil. Add the rosemary and a pinch of salt. Toss to coat, then arrange in a single layer, making sure the slices aren’t touching.
- Bake for 15-20 minutes or until crisp and slightly brown.
- Remove from oven and cool.
