Ingredients: 1/2 cup of chopped walnuts 1 1/2 pound of beets Cooking oil or spray for roasting 1 Tablespoon of walnut oil 2 ounces of soft goat cheese 2 Tablespoon champagne vinegar (optional) Salt and pepper
Above is the picture of two big (3/4 pound) beets that I bought. I cut them in half to roast them. You may find some smaller ones that are more tender, if so decrease the roasting time by about 15 minutes. However, these were delicious.
1. Preheat the oven to 375 degrees. Line a baking dish with a lightly greased piece of aluminum foil. 2. Toast the walnuts and set aside. Wash the beets well and cover them with a little cooking oil. (I used disposable glove and later used them for peeling and cutting the roasted beets.) 3. Bake the beets till tender. (This will depend on the size, the ones above took 55 minutes.) 4. Cover the roasted beets in the foil and let them cool. 5. Peel the beets with a sharp paring knife. Cut the beet and half and into thick moon-shaped slices or of course, however, you'd like. 6. Drizzle walnut oil in a baking dish and brush over the bottom of the dish: arrange beets in the dish, crumble on the goat cheese and sprinkle with kosher salt and black pepper. 7. Bake in 400 degree oven until beets are sizzling the edges of the cheese are slightly browned, about 15 minutes. Cool slightly. 8. Drizzle with vinegar, if desired, and tope with roasted walnuts. Best served warm