Beterabba Dourada (v) (nuts) Recipe

Roast the beets

Preheat oven to 400°F (200°C). Trim beet greens close to the stem and scrub beets well. Wrap each beet in aluminum foil (or place in a covered roasting pan) and roast on a sheet pan until tender when pierced with a knife, 45–60 minutes depending on size. Remove from oven, unwrap, and let cool until you can handle them.

Peel and slice

When cool enough to handle, rub the skins off the beets with your hands or a paper towel (skins should slip off). Slice the beets into 1/4-inch (6 mm) rounds or half-moons if large; set aside in a shallow dish.

Make the marinade

Whisk together 2 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tbsp balsamic vinegar, 1 tsp honey, 1 tsp minced garlic, 1 tsp fresh thyme leaves, 1 tsp kosher salt, and 1/2 tsp black pepper in a small bowl until combined.

Pour about half of the marinade over the sliced beets, toss gently to coat, cover, and refrigerate at least 30 minutes (up to 4 hours) to let flavors develop. Reserve the remaining marinade to dress the plated salad later.

Line a small baking sheet with parchment paper and have it ready. In a medium skillet over medium heat, melt 1 tsp butter. Add 1 cup walnuts and 2 tbsp granulated sugar, stirring continuously. The sugar will melt and become syrupy; continue stirring for 3–4 minutes until the nuts are evenly coated and fragrant.

Spread the coated walnuts on the prepared baking sheet in a single layer and sprinkle with 1/4 tsp fine sea salt. Let cool completely; the sugar will harden and create a crisp coating. Break any large clusters if desired. (Can be made 1 day ahead and stored in an airtight container.)

In a small food processor or with a hand mixer in a bowl, combine 6 oz goat cheese, 3 tbsp heavy cream, 1 tsp honey, 1/2 tsp lemon zest, and 1/8 tsp freshly ground black pepper. Blend until smooth and airy, scraping down the sides as needed. The texture should be spreadable but still hold shape. If too thick, add an additional teaspoon of cream.

Transfer whipped goat cheese to a piping bag or a small bowl for plating. Refrigerate until ready to use.

Whisk together 2 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Slowly drizzle in 4 tbsp extra-virgin olive oil while whisking constantly until emulsified. Taste and adjust seasoning.

Assemble the salad: Arrange a handful (about 1 cup) of microgreens or baby arugula on each serving plate if using. Fan 5–6 beet slices over the greens or create small stacks of beet rounds. Dollop or pipe 2–3 tablespoons of whipped goat cheese per plate beside or atop the beets.

Scatter 2–3 tablespoons of candied walnuts over the beets and cheese. Drizzle reserved beet marinade and then the freshly made balsamic vinaigrette lightly over the platter—about 1 tbsp of each per serving—so the beets remain glossy but not soggy.

Finish with an extra pinch of flaky sea salt and a grind of black pepper. Serve immediately.