Roasted Beets and Polenta Napolean

Photo courtesy of Lindsey via Pas de Deux

Have you seen the beets at the Market recently?  They are beautiful!  If you are looking for a unique way to use the season’s bounty, try this recipe from a local blogger.  

It’s warm, it’s crunchy, it’s creamy, and it’s fresh – what more could you ask for?


Roasted Beets and Polenta Napolean
A perfect summer meal combining fresh beets and garlic scapes with creamy goats cheese and crunchy walnuts.
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  1. 6 medium-sized beets and their greens
  2. 1 cup polenta (coarsely ground cornmeal)
  3. salt
  4. 3 cups water
  5. Butter, for the pan
  6. 2 Tbs garlic scapes, chopped
  7. 2 Tbs tahini
  8. 1 tbs lemon juice
  9. 1 tbs apple cider vinegar
  10. 1 tsp honey
  11. 1 tbs chopped garlic scapes
  12. 3 tbs water, as needed
  13. Goat cheese
  14. Walnuts
For the beets
  1. Thoroughly clean each beet, and wrap, individually, in foil.
  2. Roast in a 375* oven for about 45 minutes, until tender when pierced with a fork.
  3. Once cooked, open foil and allow beets to cool.
  4. Runder under cool water and us your fingers to peel the skin from the beets.
  5. Dice and set aside.
  6. Wash and coarsely chop the beet greens, discarding the stems. Set aside.
For the polenta
  1. Bring 3 cups lightly salted water to a boil.
  2. Slowly whisk in the polenta, reduce heat to simmer, and cook, stirring occasionally, for about 15 minutes.
  3. Sir in garlic and transfer polenta to a small baking dish.
  4. Bake at 350* fo 15 minutes.
For the Dressing
  1. Combine tahini, lemon juice, vinegar, honey, garlic, and water until well combined.
  1. Toss the roasted beets with the tahini dressing.
  2. Cut the polenta into squares, then heat butter in skillet of medium heat and pan sear each square, about 2 minutes per side.
  3. Remove polenta from pan, then add the greens, stirring until they are wilted, about 5 minutes.
  4. Layer the polenta cake, greens, a few dollops of cheese, a mount of beets, and a sprinkle of almonds.
Adapted from Pas de Deux
Adapted from Pas de Deux
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