1 lb. beets
1 lb. summer squash (or zucchini)
2 tablespoons olive oil, divided
3 teaspoons balsamic vinegar, divided
salt, to taste

for ali-oli (Catalan spelling for aioli):
1 piece sandwich bread, crusts removed (to make 3 inch round)
1/4 cup white wine vinegar
2 cloves fresh garlic, peeled and sliced
1 large egg
1 1/2 teaspoon fresh lemon juice
half teaspoon salt
approximately 1 1/2 cups olive oil

for napoleon:
1 sheet frozen puff pastry, cut into 2 inch by 4 inch rectangles
1 egg, beaten
1/2 cup grated Parmesan cheese

Peel and wash beets. Slice beets in half and then slice each half crosswise into thin slices. Slice each squash in half, lengthwise. Then slice each half crosswise into thin slices, same thickness as beets. (All your veggies will be shaped like thin half moons.) Line bottom of two roasting pans with parchment paper. Place beet slices in one pan, zucchini slices in the other.  Add 1 tablespoon olive oil and 1 1/2 teaspoons of balsamic vinegar and salt to taste in each pan, and stir to coat. Roast in a 350 degree oven until tender, approximately 20 minutes. Remove and cool.

Ali-oli:
Place bread in shallow bowl. Pour vinegar over bread and let the bread absorb vinegar. There should be some standing vinegar. If not, add more. Let stand two minutes. Remove bread from bowl, squeeze out excess vinegar and place in food processor along with garlic and egg. Process until garlic is finely chopped. With processor running, add olive oil in a thin stream and continue adding until mixture resembles the thickness of mayonnaise. (Mixture may be made thinner or thicker depending on preference.) Add lemon juice and salt and process to combine. Note: Best if used after resting one day. Can be refrigerated for up to 10 days.

Napoleons:
Cover baking sheet with parchment paper. Paste puff pastry rectangles at least one inch apart. Brush tops with beaten egg wash. Let stand five minutes. Sprinkle lightly with Parmesan. Bake in 375 oven until puffed and golden, 10 to 15 minutes.

To assemble:
Carefully slice puff pastry in half lengthwise, horizontally. Place squash and beets on bottom half, overlapping and alternating. Drizzle with ali-oli. Replace top, and serve.