Scalloped Beets With Chèvre, Rosemary, And Walnuts

1. 1

   Preheat oven to 400u00b0 F. Wash beets thoroughly. Poke a few holes in them with a knife or fork. Put them in an ovenproof skillet or pan and drizzle with a little olive oil. Cover pan with foil.

2. 2

   Roast beets for 1 hour, undisturbed. You will know they are ready when they are easily pierced with a knife.

3. 3

   Once done, take beets out of the oven and dunk in an ice bath. Peel off their skin. When cool enough to handle, use either a food processor or a sharp knife to cut beets thinly.

4. 4

   Layer half the beets along the bottom of an overnproof dish or skillet .Sprinkle half the garlic, rosemary, half of the salt, and 1 oz. of the goat cheese on top. Layer on the rest of the beets. Sprinkle with the remainder of the garlic, rosemary, the rest of the salt, and another 1 oz. goat cheese.

5. 5

   Heat cream in a small saucepan over medium heat. Once warm, add the reserved 6 oz. of goat cheese and stir until it melts into the cream.

6. 6

   Pour the hot cream mixture over the top of the beets. Give the pan a little shake or bang it against the counter to help the cream settle between the layers.

7. 7

   Top with chopped walnuts and black pepper. Bake for 20 minutes or until the cream bubbles. Serve warm.

* Per serving · 4 servings · Values may vary.