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Ingredients
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Roasted Beets
Fromage Blanc & Finish
Method
Roasted Beets
- 1
Preheat and prepare beets
Preheat oven to 400°F (205°C). Trim beet greens leaving about 1/2 inch of stem to avoid bleeding. Rinse beets under cold water to remove dirt and scrub gently. Pat dry with a towel.
- 2
Season and wrap
Place beets on a sheet of heavy-duty foil or in a small roasting pan. Drizzle 2 tbs olive oil over the beets and toss (or rub) to coat evenly. Sprinkle with 1 tsp kosher salt and 1 tsp freshly ground black pepper. If using foil, fold into a sealed packet; if using a roasting pan, cover tightly with foil.
- 3
Roast
Roast on the middle rack for 45–60 minutes, depending on beet size. Check doneness by inserting a paring knife or skewer into the largest beet — it should slide in easily. Smaller beets may finish closer to 40–45 minutes; large ones can take up to 60 minutes.
- 4
Steam and peel
When beets are tender, remove from oven and let rest, still wrapped, for 10–15 minutes to steam (this makes peeling easier). Using gloves or a paper towel to protect hands, rub the skins off under cool running water or peel with a paring knife. Cut beets into 1/4–1/2 inch slices or wedges, keeping them roughly uniform.
Fromage Blanc & Finish
- 5
Prepare fromage blanc dressing
In a bowl, whisk together 1 cup fromage blanc and 1/4 cup Greek yogurt (if using) until smooth. Add 1 tsp orange zest, 1 tbs orange juice, and 1 tsp honey. Taste and adjust sweetness or acidity — add a few drops more orange juice if you prefer tang. Season with a pinch of flaky sea salt and 1/8–1/4 tsp freshly ground black pepper.
- 6
Toast almonds
While beets roast or immediately after peeling, toast 1/2 cup sliced almonds in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool slightly to stop cooking.
- 7
Assemble the dish
Spread a thin layer (about 2–3 tbs) of the fromage blanc mixture on a serving platter or on individual plates. Arrange beet slices or wedges on top of the fromage blanc in a single layer or slightly overlapping. Scatter the toasted sliced almonds evenly over the beets. Sprinkle remaining flaky sea salt (about 1/4 tsp) and 1/4 tsp freshly ground black pepper over the assembled dish. Drizzle 1 tsp finishing olive oil over the beets and sprinkle 1 tsp fresh thyme leaves if using.
- 8
Serve
Serve warm or at room temperature. Leftovers keep covered in the refrigerator for up to 3 days; bring to room temperature before serving. If the fromage blanc firms in the fridge, stir in a teaspoon of orange juice or a splash of milk to loosen before serving.
