Spiced Honey Beets
Recipe By Chef John McConnell
Earthy beets, warm dukkah spices, creamy cheese and bright honey flavors shine in this lovely side dish. A great match alongside some oily fish such as salmon or trout filet, or atop freshly cooked lentils.
4-5 medium-size beets, tops removed and scrubbed
1/4 cup Clif Family Extra Virgin Olive Oil
2 TBSP Clif Family Solar Grown Raw Honey
1/2 tsp kosher salt
2 TBSP Clif Family Toasted Sesame and Pistachio Dukkah
3 ounces goat cheese, crumbled
Preheat the oven to 400 degrees. Wrap each beet individually in aluminum foil and place on a sheet pan. Roast the beets for 30-50 minutes, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for a few minutes, until cool enough to handle. As the beets cool, whisk together the olive oil, honey, salt and dukkah in a large mixing bowl. While the beets are still warm, peel and cut in wedges and place in the bowl to coat.
When ready to serve, mound the beets on a platter and sprinkle the goat cheese crumbles and fresh mint on top. Drizzle with any seasoned oil left in the bowl and additional honey if desired. Can serve warm or at room temperature.