Twice-Roasted Beets With Goat Cheese & Herbs
Image and recipe adapted from London at Evolving Table
3 large beets or about 1½ lbs.
2-3 Tbsp. Teaoli Extra Virgin Olive Oil (Basil, Blood Orange, Cayenne, Chipotle, Eureka Lemon, or Wild Rosemary)
½ tsp. salt
½ c. goat cheese, crumbled
½ c. pecans, toasted and chopped
½ tsp. fresh thyme
½ tsp. fresh rosemary (exclude if using Wild Rosemary Extra Virgin Olive Oil)
Preheat oven to 400° F. Remove leaves from beets, wrap in foil two to three times, place on a baking sheet, and roast for 45-60 minutes, depending on size. Remove from oven, let sit until you're able to touch the foil, and unwrap immediately. Let cool for 20 minutes or until you are able to touch the beets with your hands. Use the back of a spoon to peel skin from the beets -- it should be easy to remove. Chop into 1-1½ inch cubes, toss in olive oil, and sprinkle with salt. Plaze on a baking sheet that has a thin layer of olive oil. Increase oven temperature to 425° F and roast beets for 15-20 minutes longer. Remove from oven, sprinkle with goat cheese, pecans, and chopped herbs, then serve!
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