Baby Beets Recipe

STARTERS

1. 1

   Roast baby beets

   Preheat the oven to 200°C (400°F). Scrub the baby beets and trim the greens. Toss with olive oil, salt, and pepper, then spread on a rimmed sheet. Roast until tender and the skins begin to peel, about 40–50 minutes. Let cool slightly, then slip off the skins and slice into rounds or wedges.

2. 2

   Creamy goat cheese

   In a small bowl, whisk the goat cheese with a teaspoon of olive oil until smooth and creamy. Season with a pinch of salt. If desired, fold in a squeeze of lemon juice for brightness.

3. 3

   Hazelnut praline

   In a dry skillet, toast hazelnuts over medium heat until fragrant and lightly browned. Cool, then roughly chop or crush into a coarse praline texture. Set aside a small amount for garnish if desired.

4. 4

   Balsamic glaze

   Combine balsamic glaze with honey in a small pan and simmer until thick and syrupy. Remove from heat.

5. 5

   Plate and garnish

   On each plate, arrange the roasted beet rounds. Dollop or pipe droplets of the whipped goat cheese around the beets. Scatter the hazelnut praline over the beets. Drizzle with the balsamic glaze, scatter sorrel leaves, and finish with a light drizzle of olive oil. Season with a touch of salt and pepper if needed.