Roasted Beets with Goat Cheese and Walnuts

1. Preheat the oven to 275 degrees F (135 degrees C). Spread walnuts onto a baking sheet.

2. Toast in the preheated oven until golden brown and fragrant, about 45 minutes. Watch carefully as they burn quickly. Remove from the oven and set aside until needed. Increase the oven temperature to 375 degrees F (190 degrees C).

3. Crinkle up a piece of aluminum foil and place it into an oven-safe dish or pie plate. (The foil will act as a disposable rack.) Place beet onto the foil.

4. When the oven has preheated, bake beet until just turning tender, about 45 minutes. Remove from the oven and increase the oven temperature to 400 degrees F (205 degrees C).

5. Wrap beet in aluminum foil and let cool for 15 to 30 minutes. Unwrap beet and peel with a sharp paring knife. Cut beet in half, then slice halves into thick half-moons.

6. Brush walnut oil over the bottom and sides of a baking dish. Arrange beet slices in the dish in a single layer. Crumble goat cheese into any empty spaces and then over beets. Season with salt and pepper.

7. Bake in the preheated oven until beets are sizzling and cheese is slightly browned at the edges, about 15 minutes.

8. Remove from the oven and let cool for 10 minutes. Drizzle vinegar over top, and garnish with beet greens, chives, and toasted walnuts. Serve warm.

   

Editor's Note:

Please note the differences in ingredient amounts and yield, as well as the method of cooking the beets when using the magazine version of this recipe.