A Word From The Cook
“Oven roasting makes all the difference! Freshly roasted beets are meaty, sweet, and provide a great base for cheese and nuts. Serve as a salad or side dish.”
- 8 Fresh Beets (red and golden can be mixed)
- 1 Cup Crumbled Goat Cheese
- 1 Cup Whole Hazelnuts (toasted with skins removed)
- ¼ Cup Extra Virgin Olive Oil
- 3-4 Teaspoons Sea, Kosher, or Herbed Salt
- 3-4 Teaspoons Dried Herbs (Italian mix, or Herbs de Provence)
Step 1 – Roast Beets and Hazelnuts
Preheat oven to 375 degrees.
Scrub beets and chop off stalks and rough bottoms.
Drizzle olive oil over beets and place them in a “foil tent.”
Bake tented beets on a cookie sheet for up to an hour depending on number and size of beets (8 medium sized beets will take about an hour).
Beets are done when gentle prick of a fork goes smoothly through to the middle.
Whole hazelnuts can be toasted in a small baking dish in the same oven for 10 minutes. Just enough time to crack the skins open so you can remove them.
Step 2 – Remove Skins (if desired)
When cool enough to handle, remove skins from beets and hazelnuts. (Red beets may stain your hands and cutting surface)
Slice beets into ¼ inch rounds.
Keep hazelnuts whole – some skins may remain.
Step 3 – Season and Serve
Place sliced beets on individual serving dishes (or large plate for family style serving).
Sprinkle goat cheese, and toasted whole hazelnuts over beets.
Drizzle high quality Extra Virgin Olive Oil over beets, cheese and nuts. Sprinkle with salt and dried herbs. (We like herbed salt and Herbs de Provence)
When using dried herbs over a fresh dish like salad, crush the herbs between your fingers as you sprinkle to release essential oils and aroma.
You can also place the ingredients on a bed of arugula or butter lettuce if you want to get your greens! Serve beets warm, cold or at room temperature.