I created a recipe for chocolate chip cookies without dairy or gluten. One of my favorites is this modernized classic.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 45 mins |
| Additional Time: | 25 mins |
| Total Time: | 2 hrs 35 mins |
| Servings: | 2 |
Ingredients
- ½ cup chopped walnuts
- 1 large beet, top and bottom trimmed and beet greens retained
- 1 tablespoon walnut oil, or more to taste
- 2 ounces soft goat cheese
- kosher salt and freshly ground black pepper to taste
- 2 tablespoons champagne vinegar
- 1 cup reserved beet greens, cut into very thin slivers
- 2 teaspoons chopped fresh chives
Instructions
- Preheat the oven to 275 degrees F (135 degrees C). Spread walnuts onto a baking sheet.
- Toast in the preheated oven until golden brown and fragrant, about 45 minutes. Watch carefully as they burn quickly. Remove from the oven and set aside until needed. Increase the oven temperature to 375 degrees F (190 degrees C).
- Crinkle up a piece of aluminum foil and place it into an oven-safe dish or pie plate. (The foil will act as a disposable rack.) Place beet onto the foil.
- When the oven has preheated, bake beet until just turning tender, about 45 minutes. Remove from the oven and increase the oven temperature to 400 degrees F (205 degrees C).
- Wrap beet in aluminum foil and let cool for 15 to 30 minutes. Unwrap beet and peel with a sharp paring knife. Cut beet in half, then slice halves into thick half-moons.
- Brush walnut oil over the bottom and sides of a baking dish. Arrange beet slices in the dish in a single layer. Crumble goat cheese into any empty spaces and then over beets. Season with salt and pepper.
- Bake in the preheated oven until beets are sizzling and cheese is slightly browned at the edges, about 15 minutes.
- Remove from the oven and let cool for 10 minutes. Drizzle vinegar over top, and garnish with beet greens and chives. Serve warm.
- You can roast the beet the day before, wrap it in foil, and refrigerate it overnight before continuing with the recipe.
- Please note the differences in ingredient amounts and yield, as well as the method of cooking the beets when using the magazine version of this recipe.
Nutrition Facts
| Calories | 423 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 6 g |
| Protein | 13 g |
| Saturated Fat | 8 g |
| Sodium | 487 mg |
| Sugars | 10 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
Loved this recipe. I too, had to cook the beets longer than specified here. I’m sure the size of beets has something to do with this. I microwave them partially and then finish in the oven. Anyway, definitely a keeper.
people are asking for this recipe , the roasting brings out the sweetness . most people say that ive done a great job
I added the stems but they were too difficult to chew. Other than that, the salad was delicious
The perfect fall dish to wow any crowd. The recipe is easy to follow. I roasted more beets than I needed for the salad. They last for a couple days in the fridge tho. I def recommend storing the ingredients separately vs combined and mix up the salad fresh every time.
EXCELLENT! The only ingredient that was altered was the walnut oil…. had none. I used garlic oil in substitution. Oh, and steamed my beets instead. Truly delish!
I am NOT a beet fan (nor is my husband), but we genuinely enjoyed this dish. I was told to eat beets because they are so nutritious so this was my first recipe and we loved it so much, that I’m making it again today! We had it on crackers, which was nice for a little extra crunch.
This recipe is a keeper! My daughter and I loved it. The only thing I did different was I used red wine vinegar because that’s what I had. I thought the beet greens may make it too bitter, but with all the other good flavors, it balanced them out. Thanks Chef John!
My husband hated the dreaded “red circles” when he was a kid. so I had to try this! I wasn’t able to hold out for the walnut oil it wasn’t in my local grocery store, so I used a good olive oil. this is def my new favorite recipe. Great balance of flavors. I used lime juice because that’s what I had. I love this so much, if you hate beets try them this way-they will be way harder to hate.
Chef’s beet was very small. I too had to crank up the heat and cook the beet twice as long. Recipe was OK but not a favorite.
I’ve made this two times and plan to make it for Thanksgiving dinner – doubled the recipe. If you love beets and goat cheese, you will love this recipe. It got rave reviews from my guests.
Fabulous. Next time I would not toast the walnuts so long. The second round in the oven almost burned them.
Delicious! The champagne vinegar is a perfect touch to this very tasty recipe. My kids ate it and my son asked me to make it again. It is easy to make and healthy. I will make this dish for company sometime in the future.
WHAT!? Chef John!! No cayenne pepper??
Fantastic! Made as written, wouldn’t change a thing!
Absolutely loved this recipe. Followed as written and no need for changes except my beets took a bit longer to soften. I like the fact that you can do the initial cooking of the beets early and finish the recipe as your company arrives. Thanks Chef John!!
Yum! I had some goat cheese to use up and found this recipe I wanted to try. The only trouble was that beets are not in season, so I made it with sliced canned beets. I can’t wait to make it again with fresh beets and beet greens. The vinegar sprinkled at the end was a nice touch.
I was a little apprehensive about trying this recipe as my experience with beets when I was younger was not pleasant (canned in vinegar). However, I am trying to achieve a healthier diet and I was not disappointed! I would not change a thing!
Loved this.
My family was very unsure when I brought this to the table, but they loved it and ate it up! I have made it twice now and it is a favorite. The only change I make is I toast my walnuts in the microwave. It only takes a few minutes on high and doesn’t tie up the oven. Will make again!
Loved this dish, I even made fresh Walnut bread, and it was just wonderful. I love finding new recipes for beets, and this is a good one. Yum!
I took some other folks’ advice and roasted the beets at 425 for 45 min. I used 6 small beets, omitted the champagne vinegar because I didn’t have any and I used feta cheese because I like it better than goat cheese. I also omitted chives because I didn’t have them. But even with these small changes, this is a fantastic and beautiful dish!