Roasted Beet and Goat Cheese Appetizer

Step 1

Preheat your oven to 400°F (200°C). Scrub the beets under cool running water to remove any dirt, then trim the stems and roots, leaving about 1 inch of stem attached. Pat dry with paper towels.

Step 2

Toss the beets with 1 tablespoon of olive oil, sea salt, and black pepper. Scatter fresh thyme sprigs over the beets and place them on a baking sheet. Roast for 30-35 minutes, until a knife pierces the center easily and the skin is wrinkled.

Step 3

While beets roast, lightly toast the walnuts in a small dry skillet over medium heat, stirring frequently for 3-4 minutes until fragrant and light golden. Transfer to a plate to cool, then roughly chop.

Step 4

Once beets are tender and cool enough to handle, rub away the skin with a clean kitchen towel—it should slip off easily. Cut beets into wedges or rounds about 0.5 inches thick.

Step 5

Whisk together balsamic vinegar, honey, and the remaining 1 tablespoon of olive oil in a small bowl. Arrange warm beets on a platter, top each piece with a small dollop of goat cheese, and sprinkle with toasted walnuts.

Step 6

Drizzle the balsamic vinaigrette over the assembled appetizers just before serving. Serve at room temperature or slightly warm for the best flavor.