Roasted Beets and Green Beans with Cheese and Pecans


  • 1-2 lb beets, washed and trimmed
  • 1-2 lb green beans, trimmed and washed
  • 3-4 oz soft sheep’s milk or goat cheese
  • 2 cups pecans, toasted
  • 3 Tbsp olive oil
  • mixed fresh herbs, if desired
  • 2 garlic cloves, peeled and minced
  • 1/4 cup reduced balsamic vinegar (see note)
  • salt and pepper to taste
  1. Preheat oven to 400º. Wrap the beets in foil and roast until desired tenderness is reached (crisp-tender is recommend). Check doneness with a fork.
  1. Blanch the green beans in a large pot of boiling salted water for about two minutes. Plunge into ice water to stop the cooking.
  1. When beets are desired doneness, rinse under cold water until cool enough to handle. Peel and cut into chunks. Note: beets will stain, so wear gloves if that concerns you.
  1. Toss beets and green beans with 2/3 of the toasted pecans, minced garlic, fresh herbs, olive oil, and salt/pepper to taste. Drizzle with balsamic vinegar and top with remaining pecans and crumbled cheese.

Note: You can purchase or make reduced balsamic. To make at home, simmer 1 cup of balsamic vinegar in a small saucepan until reduced to 1/4 cup.

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