Roasted Beets with Goat Cheese and Walnuts Recipe - Allrecipes.com
Roasted Beets with Goat Cheese and Walnuts Recipe
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Roasted Beets with Goat Cheese & Walnuts
This simple salad will turn beet skeptics into full-on beet lovers. See more
  • READY IN hrs

Roasted Beets with Goat Cheese and Walnuts

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 45 mins

Directions

  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.
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Footnotes

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

Most Helpful Positive Review
Mar 11, 2014

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!

 
Most Helpful Critical Review
Sep 30, 2014

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

 
May 30, 2014

Yummy

 
Sep 24, 2014

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!

 
Sep 20, 2014

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

 
Sep 17, 2014

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

 

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Nutrition

  • Calories
  • 422 kcal
  • 21%
  • Carbohydrates
  • 19 g
  • 6%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 35.1 g
  • 54%
  • Fiber
  • 6.2 g
  • 25%
  • Protein
  • 13.1 g
  • 26%
  • Sodium
  • 487 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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