Don’t let the name scare you off when preparing this elegant side dish. It’s simply a nice way of referring to stacked food!
3 medium red beets (about 1 3/4 pounds), peeled
1 (3 inch) piece fresh ginger, peeled
1/2 cup fresh orange juice
1/2 teaspoon sugar
2 tablespoons extra-virgin olive oil
3 large ripe Anjou pears
Equipment: a 1 ½ to 2 inch round cookie cutter
Preheat oven to 450°F.
Wrap beets in foil and roast until tender, about 1 1/2 hours. Let stand until cool enough to handle; then slice crosswise into 1/4-inch-thick rounds. Cool completely.
Meanwhile, finely grate ginger with a Microplane over a kitchen-towel-lined bowl. Carefully gather towel around ginger and squeeze until you have 2 tablespoons ginger juice. Whisk in orange juice, sugar, and oil. Season with salt and pepper. Divide vinaigrette evenly between 2 small bowls.
Cut pears lengthwise around core into 1/4-inch-thick slices. Cut out as many rounds as you can from the slices using cookie cutter and put in one bowl of vinaigrette.
Cut out rounds from beet slices and put in other bowl. Toss pears and beets in separate bowls with vinaigrette to coat well.
To assemble napoleons, put 1 beet round on each of 6 plates. Top with 1 pear round, then another beet slice. Repeat layering 2 more times. Discard vinaigrette used for beets. Drizzle stacks with more vinaigrette from the pear bowl if desired.