Easy Roasted Beets With Blue Cheese
Serving size: 4
Ingredients
2 large or 3 medium sized beets
1 1/2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons fresh herbs, chopped (chives, mint, parsley or tarragon)
3 tablespoons blue cheese, such as Point Reyes Original Blue from CA
2 tablespoons roasted hazelnuts, also called filbert
Directions
Warm hazelnuts in a dry skillet on medium-low until skins begin to crack and nuts become fragrant, about 10-12 minutes. Let cool. To remove skins, roll a few at a time between your hands. Most of the skin will come off, no big deal if there’s still some left.
Put into a bag and gently smash with a pan. I used a measuring cup, which worked great.
Preheat oven to 450*F. Wash beets, slice top and bottom ends.
Using a vegetable peeler, remove skin, cut into slices about 1″ thick. Grease a jelly-roll pan, add beet slices, balsamic, olive oil, thyme, salt and pepper. Gently toss, cover with foil and bake for 40 minutes, until a fork easily pierces beet. Cool to room temperature.
Plate beets, garnish with fresh herbs, hazelnuts and blue cheese. Grind a few cracks of pepper and serve.
