Recipe
Royal Basmati and Roasted Beet Napoleon

Royal Basmati and Roasted Beet Napoleon

  • Servings: --
  • Total Time:

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

 

For the Boondi (Chickpea Pearl) Raita

  • 2 cups yogurt, whisked till smooth
  • ¼ teaspoon chaat masala
  • ¾ teaspoon roasted cumin powder
  • ¼ 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

Instructions

For the Napoleon

  1. 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.
  2. 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.
  3. Mix together the goat cheese, cooked Royal Chef’s Secret Basmati Rice and chives.
  4. 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.
  5. Serve on Boondi Raita and top with beet chips.

 

For the Boondi (Chickpea Pearl) Raita

  1. Mix all ingredients together in a large bowl until blended well.
  2. Chill and serve.

 

For the Beet Rosemary Chips

  1. Preheat oven to 375° and place an oven rack in the center of the oven.
  2. 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.
  3. 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.
  4. Bake for 15-20 minutes or until crisp and slightly brown.
  5. Remove from oven and cool

Want to see more of Chef Chauhan creating this culinary masterpiece? Head over to our Media Room and watch the longer version of our video here!