Roasted Beets & Potatoes with Goat Cheese and Candied Nut Vinaigrette

I've always told myself I don't like beets, but that's not true. I just don't like the way most people make them. This version is the best version of a beet I've ever had, and thems just the facts.

Course Side Dish

Keyword beets, honey, mashed potatoes, side dishes, vegetarian, walnuts

Servings

Ingredients

To Roast the Beets

4 medium beets washed, cut into eighths (wedges)
2 medium Yukon Gold potatoes washed, cut into wedges
2 tbsp olive oil
1 tsp fennel seed ground down in a mortar and pestle
1 pinch salt
1 pinch black pepper

To Top

1/4-1/3 cup crumbled goat cheese any kind - I used Humboldt Fog from Cypress Grove

For the Candied Nut Vinaigrette

1/3 cup walnuts halves and pieces
1/4 cup pistachios shelled
1/4 cup honey
2 tbsp sherry vinegar

Instructions

Roast the beets and potatoes

Preheat oven, with a baking sheet inside, to 450. Leave baking sheet in for 10 minutes after oven reaches temperature.
In a bowl combine and toss together to roasting ingredients. Remove pan from oven, add ingredients to the pan (it should sizzle) and shake to evenly distribute. Roast at 450 for 15 minutes, then broil until brown spots develop. Remove from oven and put in serving dish. Top with crumbled goat cheese.

Make the candied nut vinaigrette

In a dry pan over medium heat, toast the nuts. Once they start to darken, add the honey and toss, then the vinegar and toss again. Pour the nuts directly over the beets and potatoes, and toss gently. Top with a few more crumbles of the goat cheese and serve warm.