Fromage Roasted Recipe

Preheat and prepare beets

Preheat oven to 400°F (200°C). Rinse and scrub the beets to remove dirt. Trim the stems to about 1/2 inch and keep the root end intact to minimize bleeding. Pat beets dry.

Dress and roast

Toss the whole beets in 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon black pepper so they are evenly coated. Wrap each beet loosely in foil (or place in a covered baking dish) and place on a rimmed baking sheet.

Roast

Roast for 45–60 minutes, depending on size, until a paring knife or skewer slides easily into the center. Larger beets will need closer to 60 minutes. Remove from oven and let cool slightly until safe to handle.

Peel and slice

Unwrap beets, slip off skins using a paper towel or your fingers (skins should rub away easily). Slice the beets into 1/4-inch thick rounds or wedges and set aside, keeping warm or at room temperature.

Make the orange reduction (optional concentrated flavor)

Pour about 1 cup fresh orange juice into a small saucepan and add 1 teaspoon orange zest. Bring to a gentle simmer over medium heat and reduce by about one-third (6–8 minutes) until slightly thickened and more intensely flavored. Remove from heat and cool slightly. (If you prefer a bright, not reduced dressing, skip reduction and use juice as-is.)

Whisk the dressing

In a small bowl, combine the reduced (or fresh) orange juice, 1 tablespoon sherry or white wine vinegar, and 1 teaspoon honey. Slowly whisk in 3 tablespoons extra-virgin olive oil until emulsified. Season with 1/2 teaspoon coarse sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust sweetness or acidity as needed.

Prepare the fromage

Place the 8 ounces of soft white cheese (fromage blanc or substitute) in a bowl and stir in 1 teaspoon fresh thyme leaves and a pinch (about 1/8 tsp) of salt and pepper. For a smoother spread, whisk briefly or fold until creamy. If desired, thin with 1–2 teaspoons of orange dressing to make it spreadable but not runny.

Toast almonds

In a dry skillet over medium heat, toast 1 ounce sliced almonds, stirring frequently, until fragrant and lightly golden, about 2–4 minutes. Remove from heat immediately to prevent burning. Reserve for topping.

Assemble

On a serving platter or individual plates, smear or dot the prepared fromage blanc in the center. Arrange the warm beet slices on top or around the cheese. Drizzle the orange-almond dressing over the beets and cheese. Scatter toasted almonds over the dish. Finish with an extra sprinkle of thyme, a few turns of black pepper, and a light drizzle of honey if using.

Add greens and final touches

Toss 1 cup microgreens or baby arugula lightly with a teaspoon of the orange dressing and arrange atop or beside the beets for freshness. Sprinkle additional chopped toasted almonds for crunch. Serve at room temperature. Offer extra dressing or honey on the side.