Wrap the beets seperately in aluminum foil and bake them in the oven, on 220 degrees Celcius, for 45 minutes.
Make the whipped feta by mixing the feta, yoghurt, honey and black pepper.
Cut a prosciutto slice in half, lenghtwise. Roll each strip into little roses.
Once the beets are cooled a bit, peel them and cut them in slices. By mandolin or by hand. Cut rounds out of the beet slices.
Assemble the Napoleon by making a stack out of the beets and whipped feta. Start with a beet, then add a layer of whipped feta. Gently place another slice of beet on top and push it down gently. Repeat and end with a slice of beet. I used 4 beet slices in total.
Top each Napoleaon with some parsley and a prosciutto rose. Enjoy!
