Roasted Beets with Goat Cheese, Toasted Almonds, and Maple Syrup Drizzle

by Julie Johnson, Tastemaker in Residence

Image by foodnetwork.com

Ingredients

12-15 beets from produce section (cut off greens on top if they have them)

4 ounces crumbled goat cheese

½ cup toasted almonds (See note below)

Maple Syrup (See note below)

Salt

Vegetable Oil (I used avocado oil but olive oil is fine too)

Instructions

1. Line one baking sheet with parchment paper and preheat oven to 450 degrees.

2. Add beets to pot. Add enough water to cover beets. Toss in a handful of salt. Cover pot and place on stovetop and turn heat to high. Heat for 30 minutes (water will likely be boiling). Turn off heat, keep pot covered, and let beets sit in water for about 45 minutes. Drain off water. Allow beets to cool and then peel beets.

3. Slice peeled beets (either into slices or quarters) and scatter on parchment-lined baking sheet.

4. Drizzle oil over top of beets and then toss.

5. Place pan of beets in preheated oven and bake for approximately 15 minutes; stirring periodically.

6. Remove from oven and sprinkle crumbled goat cheese and toasted almonds. If desired, drizzle with maple syrup.

Cook’s Note: Balsamic vinaigrette also makes a nice drizzle in place of maple syrup. If you are not sure how to toast almonds, do the following: Melt butter in the bottom of a small saucepan; just enough butter to cover the bottom. Add slivered almonds or chopped almonds and sauté until they begin to brown but not burn.