Ingredients
2beets,with leafy green tops included
8ozgoat cheese
½cuphazelnuts
hazelnut oil
Preparation
Preheat the oven to 400 degrees F.
Trim leafy green tops from the beets and rinse under cold water – set these aside to dry.
Scrub the beets and wrap each one loosely in aluminum foil. Place them on a sheet pan and roast for 1 hour or until a fork slides in easily.
While the beets are roasting, julienne the beet greens and set them aside for garnish.
Crush the hazelnuts in a plastic bag with a rolling pin or heavy pan, then lightly toast the nuts for garnish.
Remove the nuts from the heat once it becomes fragrant.
Remove beets from the oven and allow to cool before peeling the skin off, then cut each in half before slicing ½-inch pieces.
Drizzle a pie plate or tart dish with nut oil. Starting from the outside edge, begin arranging the beets into a rose pattern, spiraling inwards. When finished, add salt and pepper.
Using two spoons, portion bits of goat cheese in-between the beets. Drizzle a bit more nut oil on top when complete.
Place the dish under the broiler for 4 to 5 minutes or until the cheese starts to crisp on top.
Remove and top with greens and toasted nuts.
Enjoy!
