Okay!! Just one more week of beets, then I will put them away till next summer! I made this recipe while I was on a little retreat at the lake…. I was alone and ended up eating the WHOLE pan by myself!! I didn’t want any to go to waste, ya know?!?! I know you will love this one, so many flavors going on.
Roasted Rosemary Beets with Goat Cheese and Walnuts
6 large beets
2 Tbl. olive oil
½ tsp. dried rosemary
½ tsp. salt
¼ tsp. black pepper
2 ounces goat cheese, crumbled
3 ounces walnuts, chopped
Preheat oven to 400°. Remove the roots and stems of the beets and peel. Cut into thick slices. In a large bowl, gently toss the beets in olive oil, rosemary, salt and pepper until well coated. Place the beet slices on a cookie sheet. Roast for 30 minutes. Divide the goat cheese and walnuts between each beet and roast for another 10 minutes. Serve immediately.
– Canned beet slices can be substituted for fresh beets. Omit the salt if canned beets are used, or salt to taste.