Name: Beet and Pear Napoleons with Ginger Juice Vinaigrette
Cook time: 30 min
Total time: 2 hr
Yield: Makes 6 servings
Ingredients: 2 trimmed medium red beets (about 3 1/2 inches in diameter; about 1 3/4 pounds), scrubbed; 1 (4-inch) piece peeled ginger; 1/3 cup fresh orange juice; 1/4 teaspoon sugar; 1 1/2 tablespoons extra-virgin olive oil; 2 large firm-ripe Anjou pears; 1 bunch tarragon; 1 cup mixed baby greens (preferably spicy); 1 Granny Smith apple; Equipment: a 1-inch round cookie cutter; Garnish: sea salt such as Maldon; poppy seeds

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Beet and Pear Napoleons with Ginger Juice VinaigretteJohn Kernick

What you find here and on page 96—aside from a striking striped presentation—is an equally beautiful expression of flavors. Because both beets and pears are at the height of their season, Lee has no desire, as he says, "to mess with them too much." He adds, "Nature trumps the ability of any chef." The ginger juice in the vinaigrette is inspired by Lee's Asian roots.

Cooks' notes:

•To avoid staining pears red, use one hand to toss and stack the beets and the other to handle the pears.
•Beets can be roasted and sliced 3 days ahead and chilled.
•Ginger juice vinaigrette can be made 2 days ahead and chilled.

Recipe notes

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