Roasted Beets Recipe

Preheat and prepare beets

Preheat oven to 400°F (200°C). Trim beet greens leaving about 1/2 inch of stem; scrub beets under cold water to remove dirt but keep skins intact.

Season and wrap

Toss whole beets with 1 tbs olive oil, 1 tsp kosher salt and the black pepper so they are lightly coated. Arrange beets on a rimmed baking sheet or line a piece of foil for each beet and roast uncovered, or place them in a shallow roasting pan and cover loosely with foil.

Roast

Roast for 45–60 minutes depending on size, until a paring knife or skewer slides into the center with little resistance. Check at 45 minutes for tenderness; larger beets may need up to 60 minutes.

Cool and peel

Remove beets from oven and let cool until easy to handle, about 15–20 minutes. Wearing gloves (or using paper towel), rub skins off — they should slip away. Slice beets into 1/4"–1/2" thick rounds or wedges as desired. Reserve any juices from the roasting pan for dressings if desired.

Whisk together fromage blanc, lemon zest, lemon juice and 1/4 tsp salt in a small bowl until smooth and slightly loose for easy spooning. Taste and adjust salt or lemon if needed. Chill until plating.

Toast walnuts

Heat a small dry skillet over medium heat. Add walnuts and toast, stirring frequently, until fragrant and a shade darker, 3–5 minutes. Watch closely to avoid burning. Remove from heat and let cool slightly.

Make vinaigrette

Place toasted walnuts and shallot in a food processor or blender. Pulse briefly until nuts are coarsely chopped (leave some texture). Add sherry vinegar, Dijon mustard, honey, salt and pepper; pulse to combine. With the motor running, stream in walnut oil until the vinaigrette emulsifies but still has some body (about 20–30 seconds). Taste and adjust seasoning: more vinegar for brightness, more honey for sweetness, or a pinch more salt.

If the honeycomb pieces are large, cut or break into small shards (about 1/2" pieces). Keep at room temperature so they remain pliable; avoid refrigeration which can make them brittle.

Warm dressing and finish beets

If you reserved any beet roasting juices, whisk 1 tbs into the vinaigrette to loosen and add beet flavor. Alternatively, add 1–2 tbs warm water. Taste and adjust.

Plate

Spoon a tablespoon or two of chilled fromage blanc in the center or offset on each plate. Arrange 5–6 beet slices or wedges over and around the fromage blanc. Drizzle 1–2 tbs roasted walnut vinaigrette over the beets. Scatter roasted walnut pieces from the vinaigrette (if coarse) and the chopped fresh parsley over the dish.

Garnish with honeycomb

Place a small cluster or shard(s) of honeycomb atop the beets or beside the fromage blanc so diners can scoop a bit with each bite. Add microgreens or baby arugula if using. Finish with a light grind of black pepper and a tiny pinch of flaky sea salt if desired.

Serve immediately. Leftover vinaigrette and fromage blanc can be refrigerated for up to 3 days; honeycomb is best used fresh.