Beets Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Trim beet greens leaving about 1/2 inch of stem to minimize bleeding; do not peel yet. Rinse beets under cold water to remove dirt.

Season and wrap

Toss the red and golden beets with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1 teaspoon black pepper in a bowl. Wrap each beet individually in aluminum foil (or place all in a covered baking dish) to steam/roast evenly.

Roast

Place wrapped beets on a baking sheet and roast in the preheated oven for 45–60 minutes, depending on size, until a paring knife or skewer slides into the center with little resistance. Check at 40 minutes for smaller beets.

Cool and peel

Remove beets from oven and let cool for 15–20 minutes until you can handle them. Unwrap and use your fingers or a small paring knife to rub away the skins (they should slip off easily). Reserve on a cutting board.

Slice

Slice beets into 1/4 inch thick rounds or wedges, keeping red and golden beets separate for plating contrast. Transfer to a shallow dish and allow to cool to near room temperature (about 10 minutes) before dressing.

Toast hazelnuts

While beets roast, toast 1/2 cup hazelnuts in a dry skillet over medium heat for 5–8 minutes, shaking the pan frequently, until fragrant and slightly browned. Alternatively, toast on a baking sheet at 350°F (180°C) for 8–10 minutes. Watch carefully to avoid burning.

Remove skins (optional)

If hazelnuts have skins, transfer them to a clean kitchen towel, rub vigorously to remove loose skins (some skins may remain).

Chop and season

Roughly chop the toasted hazelnuts with a chef's knife until you have a mix of small pieces and a few larger bits for texture. Melt 1 teaspoon butter in the skillet over low heat, add chopped hazelnuts and 1/4 teaspoon sea salt, and toss for 30–45 seconds to coat and bloom the salt. Remove from heat and set aside to cool.

Make dressing

In a small bowl whisk together 2 tablespoons aged balsamic vinegar, 1 tablespoon extra-virgin olive oil, 1 teaspoon honey (optional), 1 teaspoon fresh lemon juice, 1/2 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper until honey dissolves and dressing is glossy. Taste and adjust seasoning — dressing should be balanced between sweet, tangy, and savory.

Assemble

Arrange beet slices on a serving platter or individual plates alternating red and golden slices for color contrast. Spoon or drizzle half of the dressing evenly over the beets.

Add cheese

Tear or spoon 6 ounces of stracciatella into small nests and distribute across the beets (about 2 oz per serving if serving 3). Place the cheese so it slightly sits on top of beet slices.

Finish and garnish

Drizzle the remaining dressing and 1 tablespoon extra-virgin olive oil over the cheese and beets. Scatter the toasted hazelnut crunch over the dish. Finish with a pinch more sea salt if needed and freshly ground black pepper, and sprinkle 1 tablespoon thinly sliced chives or microgreens for freshness and color.