Roasted Beet and Goat Cheese Napoleons

Serves 4

4 large beets, roasted and peeled
8 ounces goat cheese, softened
2 cups baby arugula (or watercress)
Vinaigrette of your choice
Minced chives, for garnish

Slice beets about 1/4 inch thick using a mandoline or a very sharp knife. Using ring molds if you have them, layer a beet slices with a dollop of goat cheese between slices on salad plates, using one beet for each serving. Press down on all layers just until you see the cheese at the edges. Remove molds. Toss arugula or watercress with vinaigrette and mound on top of beets. Sprinkle with chives and serve.