4-6 small beets, or 2-3 larger beets, tops on
1/4 cup chopped hazelnuts
2-3 large cloves garlic, minced
2 tablespoons herb butter or olive oil
1/2 cup water, stock or white wine, optional
3 tablespoons very cold goat cheese, broken into small pieces
Coarse salt and freshly ground pepper, to taste
Preheat the oven to 350° F. Remove the beet greens just above where they connect with the beet. Rinse the beets and greens thoroughly. Wrap each beet loosely in foil. Roast for about an hour, until beets are barely soft to touch. When cool enough, remove skin and slice into quarters or eights, depending on size (small bite-sized pieces). Toast the hazelnuts in a medium sauté pan over medium-high flame, turning constantly, until brown, about 5 minutes. Set nuts aside. In the same pan over medium flame, melt the butter and sauté the garlic until turning color, about 2-3 minutes. Add the beet greens, stems intact, and sauté until wilted, about 3-5 minutes. If pan gets too dry, add a splash of water, stock, or white wine. Remove from flame and toss in roasted beet pieces, nuts, salt and pepper. Empty onto serving platter or individual plates and top with bits of cold goat cheese.