Roasted Beets with Blue Cheese and Pecans
From the recipe files of Robert Hammond, chef and owner of The Kitchen at Honeyman Creek Farm in Warren, Oregon.
Robert says, "I’ve had more people tell me that they don’t like beets. Well, that was until they taste roasted beets. Roasting beets give them a deep, sweet taste that can’t be accomplished in any other fashion. Serve these beets either as a side dish or a salad."
More delicious Beet Recipes
2 pounds fresh beets (small or medium size)
Preheat the oven to 400° F.
Wash the beets and lightly oil with the vegetable oil. Place them on a sheet pan and place in the oven. Roast the beets until they pierce easily with the tip of a paring knife.
Remove the beets from the oven and let cool until cool enough to handle.
Trim the ends from the beets and peel. Cut the beets into wedges and place in a serving dish. Season lightly to taste with salt and freshly ground black pepper. Drizzle with the olive oil and Balsamic vinegar. Sprinkle the walnuts and blue cheese over the beets.
Serve at room temperature.
Makes 8 servings.