Roasted Beets with Hazelnuts
Total time: 45 minutes
Serves: 4
Ingredients
1 bunch beets (4 medium beets), peeled and cubed
2 tbsp olive oil, divided
1 tbsp balsamic vinegar
¼ cup crumbled chevre (goat cheese)
2 tbsp chopped hazelnuts
¼ cup fresh mint leaves
Sea salt and pepper, to taste
Preparation:
Preheat the oven to 400°F. Line a tray with baking paper.
Add beets to the tray, drizzle with 1 tbsp olive oil, balsamic vinegar, salt, and pepper.
Roast for 25-30 minutes, or until the beets are tender. Let cool.
Toss with goat cheese and hazelnuts.
Garnish with mint leaves.
Enjoy!
Note:
Substitute the goat cheese for chopped avocado for a dairy-free small plate.