Roasted Beets with Hazelnuts and Goat Cheese
Ingredients
- 5 1/2 pounds medium beets (about 20)
- 1 1/4 cups extra-virgin olive oil
- 6 garlic cloves, crushed
- 2 tablespoons thyme leaves
- Kosher salt
- Freshly ground black pepper
- 1 cup hazelnuts
- 1/2 cup freshly squeezed lemon juice
- 1 shallot, minced
- 1 tablespoon Dijon mustard
- 1/2 cup chopped chives or scallions
- Shaved aged goat cheese, like Midnight Moon or Garrotxa, for serving
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