Beets Recipe

Clean and prep beets

Preheat oven to 425°F (220°C). Rinse the beets thoroughly to remove dirt. Trim the leafy tops close to the beet (reserve greens for another use). Do not peel yet; leaving the skin on helps retain color and flavor while roasting.

Season and roast whole

Toss the whole beets with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper. Wrap each beet loosely in aluminum foil (or place in a covered roasting pan). Roast on a baking sheet for 45–60 minutes depending on size, until a paring knife or skewer slides into the center with little resistance.

Cool and peel

Remove beets from the oven and let them cool in the foil for 10–15 minutes until they are comfortable to handle. Use paper towels or rub the skins off with your fingers (they should slip away easily). If you prefer, you can peel with a small knife. Cut the beets into wedges or 1/2-inch slices, keeping pieces roughly uniform.

Sear for smoky char

Heat a heavy skillet (cast-iron preferred) over medium-high heat and add 1 tablespoon neutral oil. When the oil is shimmering, add the beet wedges in a single layer (work in batches if needed) and let them cook without moving for 2–3 minutes to develop a charred edge. Flip and char the other side 1–2 minutes. Aim for pockets of brown/blackened color but not burnt.

Glaze

Reduce heat to medium. Drizzle the beets with 1 teaspoon sherry or balsamic vinegar and 1/2 teaspoon honey. Toss in the pan to coat and heat just until the glaze is slightly sticky and glossy, about 30–60 seconds. Remove from heat and transfer to a serving plate.

Arrange the warm fire-roasted beets on a platter or individual plates.

Scatter the thinly sliced red onion evenly over the beets so some pieces nestle among the wedges. If you prefer milder onion flavor, soak the slices in cold water for 10 minutes and drain first.

Dot the beets with the soft goat cheese using a spoon or small spoonfuls; alternatively crumble the goat cheese over the top for a more even distribution (use all 3 oz or adjust to taste).

Sprinkle the chopped herbs and the toasted nuts (if using) over the dish for freshness and crunch.

Finish with a light sprinkle of sea salt flakes and a crack of black pepper. Serve warm or at room temperature.