This recipe comes to us from CSA Shareholder Jennifer Downing. Jennifer writes: “The recipe is from the current issue of Family Circle. I’ve added a few of my own modifications. It’s delicious, and if I can save some of my beets, it’ll be served at Christmas, knowing I am one month closer to more GEI fresh veggies!”
2 pounds red and/or golden beets
¼ cup honey (local is best)
2 tablespoons olive oil
Sea salt and freshly cracked black pepper, to taste
2 sprigs fresh thyme plus 1 teaspoon chopped
¼ teaspoon ground coriander
¼ teaspoon ground cumin
1/8 teaspoon ginger
2/3 cup toasted walnuts, roughly chopped
2 ounces Roquefort cheese, crumbled
Heat oven to 400 degrees F. Place a large piece of aluminum foil on a rimmed baking sheet. Trim and cut into 2-inch chunks. Place on the foil and toss with 2 tablespoons honey, 1 tablespoon olive oil, salt and pepper. Place thyme sprigs on top and seal foil around the beets. Roast for 45 minutes. Allow beets to cool slightly before peeling. Toss with juices from the foil.
Make spiced nuts. In a small skillet, heat remaining 2 tablespoons honey, 1 tablespoon olive oil, salt and pepper, the chopped thyme, coriander, cumin, ginger and 1 teaspoon water over medium heat. Stir in walnuts until coated. Remove from heat.
Top beets with spiced nuts and cheese.
Yields 8 servings.
From: Family Circle Magazine