Beautiful, sweet, twice-roasted beets and baked goat cheese with crunchy nuts and slightly bitter greens is my idea of an easy, healthy, beautiful fall lunch! Or dinner, or breakfast, or brunch. Serve with toasted walnut bread.

Chef John
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 275 degrees F (135 degrees C).

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  • Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature.

  • Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil.

  • Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature.

  • Turn oven temperature up to 400 degrees F (205 degrees C).

  • Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.

  • Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper.

  • Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.

  • Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.

Cook's Note:

You can roast the beet the day before, wrap it in foil, and refrigerate overnight if desired.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

422 calories; 35.1 g total fat; 22 mg cholesterol; 487 mg sodium. 19 g carbohydrates; 13.1 g protein; Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/11/2014
Excellent - need to adjust portions of cheese and walnuts based on size of beet(s). I used three small beets a little more than 2 oz cheeze and a little more than 1/2 cup of walnuts. My beet greens weren'tin good shape and was using for vegetarian dinner so I served beets and cheese over sauteed baby spinach topped with walnuts and drizzled with vinegar. My husband loved it! Read More
(13)

Most helpful critical review

Rating: 1 stars
01/22/2015
350 degrees is too low to cook beets for 45 minutes especially since your instructions are to place them initially in the roasting foil whole (unsliced). Even though "double roast" them sliced for another 25 minutes the temperature is still too low and not enough cooking to cure the initial mistake. If you want soft juicy beets that aren't raw then try slicing first and cooking them at 400-425 for about an hour. After that you can mix in whatever you want and cook them more. Read More
(14)
42 Ratings
  • 5 star values: 34
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/11/2014
Excellent - need to adjust portions of cheese and walnuts based on size of beet(s). I used three small beets a little more than 2 oz cheeze and a little more than 1/2 cup of walnuts. My beet greens weren'tin good shape and was using for vegetarian dinner so I served beets and cheese over sauteed baby spinach topped with walnuts and drizzled with vinegar. My husband loved it! Read More
(13)
Rating: 1 stars
01/22/2015
350 degrees is too low to cook beets for 45 minutes especially since your instructions are to place them initially in the roasting foil whole (unsliced). Even though "double roast" them sliced for another 25 minutes the temperature is still too low and not enough cooking to cure the initial mistake. If you want soft juicy beets that aren't raw then try slicing first and cooking them at 400-425 for about an hour. After that you can mix in whatever you want and cook them more. Read More
(14)
Rating: 5 stars
03/11/2014
Excellent - need to adjust portions of cheese and walnuts based on size of beet(s). I used three small beets a little more than 2 oz cheeze and a little more than 1/2 cup of walnuts. My beet greens weren'tin good shape and was using for vegetarian dinner so I served beets and cheese over sauteed baby spinach topped with walnuts and drizzled with vinegar. My husband loved it! Read More
(13)
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Rating: 5 stars
09/20/2014
Delicious! I doubled the beets because my garden is abundant this year with lots of large sweet beets. I didn't double anything else as my beet greens this time of year (Sept. in Colorado) are getting dry. Actually it took two beets to get enough tender small beet greens to make one cup. I used olive oil pecans and seasoned rice vinegar; that's what I had on hand. I recommend an 8" X 8" baking dish for this recipe. If you double the beets you'll need a 7" X 11" dish or larger the beets need to be one layer in dish. Suggestion: toast walnuts and beet the night before so you won't have so many steps and you only have to bake the second day for 15 minutes. Thanks John Read More
(9)
Rating: 5 stars
05/30/2014
Yummy Read More
(5)
Rating: 4 stars
11/04/2014
This was a very nice updated way to prepare beets. The flavor combination works great. I would have given it 5 stars if it had somehow made beet-eaters out of my boys and husband but alas this recipe does not work miracles. Read More
(4)
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Rating: 5 stars
09/24/2014
This was sooooo good!! I didn't have walnut oil so I used olive oil and no champagne vinegar so I subbed balsamic. I can only imagine that those differences would make it better but this was spectacular anyway! Read More
(3)
Rating: 5 stars
09/23/2018
Fantastic! Made as written wouldn't change a thing! Read More
(2)
Rating: 5 stars
01/04/2018
My family was very unsure when I brought this to the table but they loved it and ate it up! I have made it twice now and it is a favorite. The only change I make is I toast my walnuts in the microwave. It only takes a few minutes on high and doesn t tie up the oven. Will make again! Read More
(1)
Rating: 5 stars
08/17/2018
Absolutely loved this recipe. Followed as written and no need for changes except my beets took a bit longer to soften. I like the fact that you can do the initial cooking of the beets early and finish the recipe as your company arrives. Thanks Chef John!! Read More
(1)