Roasted Beets Recipe

Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment for easier cleanup.

Trim beet greens close to the root, keeping about 1/2 inch of stem to prevent bleeding. Rinse beets well to remove dirt. Pat dry.

Drizzle the beets with 2 tbs olive oil, sprinkle 1 tsp kosher salt and 1 tsp freshly ground black pepper, and rub to coat evenly.

Wrap each beet individually in foil (or place whole on the baking sheet if you prefer less steam) and roast for 45–60 minutes, depending on size, until a paring knife slides easily into the center.

Remove from oven and let cool 15–20 minutes until you can handle them. Wearing gloves or using paper towels, rub off the skins — they should slip off easily.

Slice the cooled beets into 1/4-inch rounds or wedges and arrange on a serving platter. Reserve warm or bring to room temperature.

Place 4 oz goat cheese in a small bowl. Add 1 tsp freshly ground black pepper and, if needed, 1 tsp milk or cream. Mash with a fork until smooth but still slightly textured.

Taste and adjust pepper seasoning. Transfer to a small serving bowl or dollop directly onto the plated beets later.

In a small bowl or jar, combine 3 tbs white balsamic vinegar, 1 tbs local honey, 1 tsp Dijon mustard, and 1 tbs minced shallot. Whisk or shake until the honey and mustard are incorporated.

Slowly whisk in 4 tbs extra-virgin olive oil until emulsified. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust acidity or sweetness as desired (add more honey for sweetness or a splash more vinegar for brightness).

Zest the orange over the plating area to capture oils and aroma. Reserve zest for finishing.

Drizzle 1–2 tbs of the white balsamic vinaigrette evenly over the arranged beet slices.

Dot or spread the black pepper goat cheese across the beets in small spoonfuls. Alternatively, pipe small quenelles if desired.

Sprinkle the toasted chopped pecans evenly over the beets and goat cheese.

Lightly drizzle 1 tsp local honey over the plated salad in thin streams for shine and extra sweetness.

Finish with the orange zest, 1 tbs finely chopped fresh dill, and a pinch of flaky sea salt distributed across the plate.

Serve immediately at room temperature so the vinaigrette and goat cheese flavors are lively. Leftovers keep well refrigerated for 2–3 days; bring to room temperature before serving.