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My review
Roasted Beets with Goat Cheese and Walnuts
64k
Chef John
"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."
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Ingredients
1 h 45 m servings 422Original recipe yields 2 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 275 degrees F (135 degrees C).
- 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.
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Footnotes
- 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.
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Reviews
Read all reviews 3038 Ratings
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Most helpful positive review
3/11/2014
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 ...
Most helpful critical review
1/21/2015
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...
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1/21/2015
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...
3/11/2014
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 ...
9/20/2014
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...
11/4/2014
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, thi...
9/24/2014
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...
9/23/2018
Fantastic! Made as written, wouldn't change a thing!
8/17/2018
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 ...
6/18/2018
Yum! I had some goat cheese to use up and found this recipe I wanted to try. The only trouble was that beets are not in season, so I made it with sliced canned beets. I can't wait to make it ...