Roasted Beets with Goat Cheese and Walnuts

Roasted Beets with Goat Cheese and Walnuts

10
Chef John 21692

"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."

Ingredients

1 h 45 m servings 422 cals
Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

  • Calories:
  • 422 kcal
  • 21%
  • Fat:
  • 35.1 g
  • 54%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 487 mg
  • 19%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 275 degrees F (135 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Turn oven temperature up to 400 degrees F (205 degrees C).
  6. Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.
  7. 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.
  8. 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.
  9. Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.

Footnotes

  • Cook's Note:
  • You can roast the beet the day before, wrap it in foil, and refrigerate overnight if desired.
  • profile image

Your rating

Cancel
Submit

Reviews

10
  1. 15 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 ...

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...

Yummy

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...

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...

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...

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!

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