Beet and cheese Feta Napoleons

Beet and cheese Feta Napoleons
  • 4 servings
  • 0:20 Preparation
  • 0:35 Cooking
  • 0:55 Total Time


Add all
  • 4

    red beets

  • 2 Tbsp.
    (30 mL)


  • 1

    sprig of fresh tarragon, chopped

  • salt and ground pepper to taste

  • 1/3 lb
    (340 g)

    feta cheese

  • As needed baby spinach, chopped

  • 1 Tbsp.
    (15 mL)


  • Sufficient quantity extra virgin olive oil


In a pot filled with boiling water, cook beets about 25-35 minutes. Remove skin from beets and cut in thin slices.

Season with mayonnaise, chopped tarragon, salt and pepper.

In a bowl, crumble Feta.

In a skillet, wilt spinach in butter, season and set aside.

In each of 4 serving plates, layer beet slices, Feta cheese and spinach.

Drizzle with olive oil and serve.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

Discover your taste profile!

© Société des alcools du Québec, 2007