I was an odd child.
And perhaps the fact that I find the mention of beets salivation-worthy continues to contribute to my oddity as a young adult.
But guys, this recipe is fantastic.
Perhaps it is their refined, solid smoothness, or maybe their distinctly earthy flavor, or, simply, it could be their fantastic color... but beets hit my happy button.
Seriously. Give this goodness a try.
4 beets (small to medium sized)
4 ounces goat cheese
1/2 cup walnuts, chopped
1/4 cup balsamic vinegar
1/2 cup walnut oil
1 tablespoon fresh thyme leaves, roughly chopped
salt and pepper
- Preheat oven to 350 degrees.
- Scrub, rinse, and pat beets dry, then rub with a small amount of olive oil and wrap tightly in foil (two beets per foil packet). Roast for one to one and half hours until beets are tender and easily pierced with a knife. Allow to slightly cool, then carefully remove skin. (The beets will stain your hands and clothing! It's a gorgeous color... but beware). Set aside.
- In a small, dry frying pan, toast walnuts until slightly browned. Set aside.
- In a small bowl, whisk together balsamic vinegar and walnut oil, then season with salt and pepper to taste. Set aside.
- Once skin is removed, slice beets width-wise into three or four sections (depending on the size of the beets).
- In layers, alternate beet slices and crumbled goat cheese. Drizzle stacks with balsamic walnut oil vinaigrette, fresh thyme leaves, and the toasted walnuts.