Roasted Beets with Goat Cheese and Walnuts

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.

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!

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

Yummy

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.

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!

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!

Fantastic! Made as written, wouldn't change a thing!

I was a little apprehensive about trying this recipe as my experience with beets when I was younger was not pleasant (canned in vinegar). However, I am trying to achieve a healthier diet and I was not disappointed! I would not change a thing!

Outstanding recipe, made according to recipe except left out chives. Very tasty and my husband also enjoyed. The video was both entertaining and instructive.

Loved this dish, I even made fresh Walnut bread, and it was just wonderful. I love finding new recipes for beets, and this is a good one. Yum!

I quartered the beets first before I roasted the them in the oven with the olive oil and thyme. I used the cooled beets over the fresh greens and all the remaining ingredients. Turned out great. Delicious salad!

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!!

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 again with fresh beets and beet greens. The vinegar sprinkled at the end was a nice touch.

I am NOT a beet fan (nor is my husband), but we genuinely enjoyed this dish. I was told to eat beets because they are so nutritious so this was my first recipe and we loved it so much, that I'm making it again today! We had it on crackers, which was nice for a little extra crunch.

Fabulous. Next time I would not toast the walnuts so long. The second round in the oven almost burned them.

Roasting time dependent upon size and number of beets - same is true of the cheese. Fabulous recipe

A little time consuming but different. A nice winter salad.

Chef's beet was very small. I too had to crank up the heat and cook the beet twice as long. Recipe was OK but not a favorite.

Good. Not great. Kind of a hassle to make.

This is a favorite... The office girls request that I prepare it each Thanksgiving . It's a fun recipe too.

The perfect fall dish to wow any crowd. The recipe is easy to follow. I roasted more beets than I needed for the salad. They last for a couple days in the fridge tho. I def recommend storing the ingredients separately vs combined and mix up the salad fresh every time.

Can't beat these beets! To cook this side dish/lunch dish faster buy already cooked beets. otherwise follow receipt. Kids and adults alike love this in our family

Excellent -- the man knows his beets!

This was excellent. Simple recipe. I used olive oil instead of walnut oil because I didn't have it.

people are asking for this recipe , the roasting brings out the sweetness . most people say that ive done a great job

WHAT!? Chef John!! No cayenne pepper??

I took some other folks' advice and roasted the beets at 425 for 45 min. I used 6 small beets, omitted the champagne vinegar because I didn't have any and I used feta cheese because I like it better than goat cheese. I also omitted chives because I didn't have them. But even with these small changes, this is a fantastic and beautiful dish!

Delicious! The champagne vinegar is a perfect touch to this very tasty recipe. My kids ate it and my son asked me to make it again. It is easy to make and healthy. I will make this dish for company sometime in the future.

I had a bumper crop of beets and needed to make something my family would like. This was outstanding! And a bonus using this beet greens.

I've made this two times and plan to make it for Thanksgiving dinner - doubled the recipe. If you love beets and goat cheese, you will love this recipe. It got rave reviews from my guests.

I had a bumper crop of beets and needed to make something my family would like. This was outstanding! And a bonus using this beet greens.

Loved this.

My husband hated the dreaded "red circles" when he was a kid. so I had to try this! I wasn't able to hold out for the walnut oil it wasn't in my local grocery store, so I used a good olive oil. this is def my new favorite recipe. Great balance of flavors. I used lime juice because that's what I had. I love this so much, if you hate beets try them this way-they will be way harder to hate.

Very good. A couple extra steps than necessary, I thought. Used white wine vinegar instead of champagne vinegar.

I added the stems but they were too difficult to chew. Other than that, the salad was delicious

This recipe is a keeper! My daughter and I loved it. The only thing I did different was I used red wine vinegar because that's what I had. I thought the beet greens may make it too bitter, but with all the other good flavors, it balanced them out. Thanks Chef John!

Prepared it for lunch earlier today - excellent. Thank you Chef John!

EXCELLENT! The only ingredient that was altered was the walnut oil.... had none. I used garlic oil in substitution. Oh, and steamed my beets instead. Truly delish!