Roasted Beets Recipe

Prepare the Beets

Preheat your oven to 400°F (200°C). Wash the beets thoroughly to remove any dirt. Trim off the greens and tap roots, and wrap each beet individually in aluminum foil.

Roast the Beets

Place the wrapped beets on a baking sheet and roast in the preheated oven for about 45-60 minutes, or until tender when pierced with a fork. Allow them to cool slightly before peeling.

Season the Beets

Once the beets are peeled, cut them into wedges and toss them in a bowl with olive oil, salt, and black pepper.

Soak the Walnuts

Soak the walnuts in water for at least 2 hours or overnight to soften them.

Blend the Ingredients

Drain the soaked walnuts and place them in a blender with 1 cup of fresh water, garlic, lemon juice, and salt. Blend until smooth and creamy. Adjust the texture with more water if necessary.

Cook the Quinoa

Rinse quinoa under cold water. In a pot, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes, or until the quinoa is fluffy.

Puff the Quinoa

Heat a non-stick skillet over medium heat. Add cooked quinoa in small batches and toast for 2-3 minutes until it puffs up slightly. Remove and set aside.

Prepare the Apple

Core and dice the apple into small pieces. In a bowl, combine the diced apple, apple cider vinegar, honey, and a pinch of salt. Stir well and let it marinate for at least 15 minutes.

Combine with Goat Cheese

Crumble the goat cheese and mix it gently with the marinated apple relish. Set aside.

Mix the Marinade

In a bowl, whisk together the orange juice, olive oil, salt, black pepper, and fresh herbs (if using) until well combined.

Marinate the Beets

In a large bowl, add the roasted beet wedges and pour the orange marinade over them. Toss gently to coat and let sit for 10 minutes to absorb flavors.