Sweet Beets with Walnuts and Chevre

Creamy chevre adds a kick to roasted beets.

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Photo: Galina Stepanova / Istock

Roasting beets turns them sweet and tender. Topped with a sprinkle of crunchy walnuts and a crumble of goat cheese, they go from ordinary to elegant.

This recipe is from The Complete Idiot's Guide to Eating Clean by Diane Welland.

SERVINGS
2

INGREDIENTS
2 lbs. beets, peeled, cut into [1/2] inch cubes
1/2 medium onion, chopped (about [1/2] cup)
3 garlic cloves, peeled and minced
1/4 tsp. sea salt (optional)
1 tsp. extra virgin olive oil
2 TB. chopped toasted walnuts
2 oz. chevre (soft plain goat cheese), crumbled

PREPARATION
1. Heat oven to 400 degrees F. Spray a 14 x 10-inch roasting pan with cooking spray. Place beets, onions, garlic and salt (if using) in roasting pan and toss together gently. Spread the mixture in an even layer and spray with cooking spray.

2. Cover tightly with aluminum foil and bake in oven for about 1 hour or until beets are soft when poked with fork.

3. Uncover beets. Raise oven temperature to 450 degrees F and drizzle with olive oil. Cook for 15 more minutes, until beets begin to get crisp, but not brown.

4. Remove from oven and sprinkle with toasted walnuts and goat cheese. Serve immediately.

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