Beet & Goat Cheese Napoleons

5 large red beets, roasted, peeled & cut crosswise in 6 mm slices
1 cup rice vinegar
1 cup sugar
255 g goat cheese, softened
4 tsp minced fresh chives
4 tsp minced fresh parsley
2½ tsp minced fresh thyme
1 tsp SIDS SALT & PEPPER
3⁄4 cup fresh orange juice
1 tbsp SIDS RASPBERRY VINEGAR
1⁄4 tsp orange zest
1 small shallot, minced
3 tbsp extra-virgin olive oil
3 tbsp avocado oil
3 tbsp chopped hazelnuts

Using a 65 mm round cookie cutter, cut out 20 of the beet slices; reserve scraps for another use. (like borscht or a salad) In a 30 cm frypan, bring rice vinegar and sugar to a boil. Reduce heat to medium-low and, working in batches, cook beet slices, turning once, about 2 minutes. Transfer slices to a paper towel-lined baking tray. Pat dry and chill.
Stir goat cheese together with the chives, parsley, 2 tsp thyme and pepper in a bowl. Set aside.
Bring orange juice to a boil over medium-high heat. Cook until reduced to 1⁄3 cup, 4-5 minutes. Let cool. Transfer juice to a bowl along with remaining thyme, SIDS RASPBERRY VINEGAR, zest, and shallots. While whisking, drizzle in olive oil and hazelnut oil then whisk until smooth. Season vinaigrette with SIDS SALT & PEPPER and chill.
To Serve: Put 1 beet slice on work surface and spread about 1 tbsp cheese mixture over beet. Top cheese with another beet slice, pressing down so cheese oozes to edge. Repeat to create a stack with 4 layers of cheese between 5 beet slices. Make 4 stacks in all. Slice each stack into 4 wedges then transfer to 4 plates. Drizzle vinaigrette over each plate and garnish with nuts. Serve with mixed greens, if you like.