These make great little appetizer/hors d’oeuvres… they’re bite-sized and
perfect for eating with your fingers!!
No need to measure for this recipe- just assemble and devour…
INGREDIENTS
bunch of small/medium beets
goat cheese
chopped walnuts
fresh dill sprigs
olive oil & salt, for roasting
DIRECTIONS
Preheat oven to 400 degrees
Remove stems and clean beets
Place beets over a large piece of foil
Drizzle a generous amount of olive oil over beets and sprinkle with salt
Wrap beets up in a little foil pocket- use another piece of foil to completely
cover beets if necessary- you want them fairly air-tight
Place in oven and roast for about 1 hour, until soft when
pricked with a fork (this will vary depending on beet size)
When done, refrigerate beets (in foil pocket) until cold
(If making ahead of time, you can keep them in fridge overnight or until ready to use)
Beets may get a little wrinkly overnight,
but no worries- that wrinkly skin is coming off anyway
(It’s what’s on the inside that counts!)
It’s so easy to remove skin- just peel away with fingers and it will come right off!
(If it doesn’t come off easily, then they are not quite done yet)
Get all the skins off and discard…
Using a sharp knife, cut the ends off the beets to make a square shape
Sort of like this… they don’t have to perfect 🙂
See all that deliciousness you just cut off? Keep that!
It will be perfect in a small salad or side dish later 🙂
Just bag ’em up and refrigerate!
Kay, now you have your little beet squares… place on a large
serving plate of some sort and set aside while you toast walnuts
Heat walnut pieces over medium-high heat (in a dry pan- no oil needed) and let cook
until fragrant and lightly golden, stirring frequently so they don’t burn
Meanwhile, crumble goat cheese on tops of beets
When walnuts are done and have cooled a wee (otherwise they’ll melt the goat cheese),
press a few pieces into the cheese
Place a small piece of dill into the cheese/walnuts to garnish beets
