Recipe by Chef John
"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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beet, top and bottom trimmed and beet greens retained
walnut oil, or more to taste
soft goat cheese
kosher salt and freshly ground black pepper to taste
reserved beet greens, cut into very thin slivers
chopped fresh chives
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Beets with Goat Cheese and Walnuts
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 316
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