Twice Roasted Beets with Goat Cheese & Herbs

• Vegetarian
• Gluten free

• Produce

  • 3 Beets, about 1.5 pounds, large
  • 1/2 tsp Rosemary, Fresh
  • 1/2 tsp Thyme, fresh

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 1/2 cup Goat cheese

Found on glutenfreewithlb.com

Description

Ingredients

• 3 large beets, about 1.5 pounds
• 2-3 T. olive oil
• ½ t. salt
• ½ c. goat cheese, crumbled
• ½ c. pecans, toasted (optional to toast)
• ½ t. fresh thyme
• ½ t. fresh rosemary

Directions

• Preheat oven to 400 degrees.
• Remove leaves from beets. Wrap each beet in foil two to three times. Place beets on a baking sheet and roast for 45-60 minutes, depending on how large your beets are -- longer time for larger beets.
• Remove beets from oven and unwrap foil as soon as you are able to touch the hot foil. Let cool for at least 20 minutes, or until you are able to touch beets with hands.
• Peel the skin from the beets by using the back of a spoon. The skin should easily peel off.
• Chop beets into 1-1 ½ inch cubes. Toss cubes in olive oil and sprinkle with salt. Place on a baking sheet that has a thin layer of olive oil.
• Turn up the oven temperature to 425 degrees. Roast beets for 15-20 minutes longer.
• When beets are done roasting for the second time, sprinkle with goat cheese, pecans and herbs. Serve and enjoy!