Roasted Beets with Hazelnuts and Goat Cheese Nothing "Beets" a bad day like a good wine and food pairing. Next time you're out at the market pick yourself up a few beets and a Stoney Wine to try this amazing recipe.
Stoney Wines' Pairing: 2017 For Our Daughters Rose'
Ingredients Ingredient Checklist Directions Instructions Checklist Step 1 Preheat the oven to 375°. In a large roasting pan, toss the beets with 1/4 cup of the oil and the garlic and thyme; season with salt and pepper. Cover tightly with foil and roast for about 1 hour and 15 minutes, until the beets are tender. Let cool, then peel the beets and cut them into different sized wedges, chunks and slices
Step 2 Meanwhile, spread the hazelnuts in a pie plate and bake for about 12 minutes, until fragrant. Transfer the nuts to a kitchen towel and let cool slightly, then rub them together in the towel to remove the skins. Coarsely chop the nuts.
Step 3 In a medium bowl, whisk the lemon juice with the shallot and mustard and let stand for 10 minutes. Gradually whisk in the remaining 1 cup of olive oil and season the dressing with salt and pepper.
Step 4 In a large bowl, toss the beets with half of the dressing and season with salt and pepper. Arrange the beets on a platter and sprinkle the chives and hazelnuts on top. Scatter shaved goat cheese over the salad and serve, passing the additional dressing and cheese at the table.
Recipe provided by: https://www.foodandwine.com/recipes/roasted-beets-with-hazelnuts-and-goat-cheese
