Step 1

Preheat the oven to 400°F.

Step 2

Trim leafy green tops from the beets and rinse under cold water - set these aside to dry. Then, scrub the beets and wrap each one loosely in aluminum foil. Place them on a sheet pan and roast for 1 hour or until a fork slides in easily.

Step 3

While the beets are roasting, julienne the beet greens and set aside for garnish (can substitute fresh basil or arugula if you have no tops).

Step 4

Crush the hazelnuts (or walnuts) in a plastic bag with a rolling pin or heavy pan, then lightly toast the nuts & dust for garnish as well. The nuts are roasted as soon as they become fragrant, remove immediately from heat.

Step 5

Remove beets from the oven and allow to cool before peeling the skin off, then cut each in half before slicing ½-inch (1.2 cm) pieces.

Step 6

Drizzle a pie plate or tart dish with nut oil. Starting from the outside edge, begin arranging the beets into a rose pattern, spiraling inwards. When finished, add salt and pepper.

Step 7

Using two spoons, portion bits of goat cheese in-between the 'petals' of the rose. Drizzle a bit more nut oil on top when complete.

Step 8

Place the dish under the broiler for 4-5 minutes or until the cheese starts to crisp on top.

Step 9

Remove and top with greens and toasted nuts.

Step 10

Enjoy!