Ingredients
beets
haselnuts
thyme
olive oil
goat cheese
raspberry viniagrette
Preparation
1-peel beets, cut off leaves and root. rub with olive oile, salt, pepper. wrap in foil and roast at 350F for 45-60 minutes depending on size. once cooled cut into desired size. 2-put a handfull of hazelnuts into a plastic bag and whack the nuts with a meat tenderizer (bottom of pan, etc…) to the size you’d like. 3-pull thyme leave of stems (or Pierre recommends finely chopped mint). 4-put beets on a plate and sprinkle nuts and herbs over them. top with a swirl of olive oil and a splash of raspberry vinaigrette. 5-drop little clumps of soft goat cheese on top. 6-eat!
