Roasted Beet Bites with Dill Goat Cheese Cream, Warm Orange and Crunchy Pistachio Crumble

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Line a baking sheet with parchment paper.

2. 2

   2. Arrange the beet slices on the baking sheet. Toss them with 15 ml (1 tbsp) olive oil, 2 g (about 1/3 tsp) salt, and 1 g (1/4 tsp) black pepper. Roast for 30 minutes at 220°C / 425°F, flipping halfway through, until tender and lightly browned on the edges.

3. 3

   3. While the beets roast, make the cream. In a bowl, combine the soft goat cheese, Greek yogurt, chopped dill, orange zest, 15 ml (1 tbsp) olive oil, and 1 g (1/4 tsp) salt. Mix with a spoon or spatula until smooth and spreadable.

4. 4

   4. Heat a small skillet over medium heat for 1 minute. Add the chopped pistachios, honey, and remaining black pepper. Cook for 1 to 2 minutes, stirring, until the honey coats the pistachios and they look glossy. Transfer to a plate to cool and form a crunchy crumble.

5. 5

   5. In the same skillet, add the orange segments and warm them over medium heat for 30 to 45 seconds, just until juicy and warm; do not let them fall apart.

6. 6

   6. Let the roasted beets rest for 5 minutes. Then place the slices on a serving platter or board.

7. 7

   7. Spoon a small dollop of goat cheese cream onto each beet slice. Top with one or two pieces of warm orange and finish with the crunchy pistachio crumble.

8. 8

   8. Drizzle with balsamic vinegar and garnish with microgreens and extra dill if desired. Serve warm or at room temperature.