- 4 to 6 beets (1 bunch), plus greens
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Splash of wine
- Salt and pepper, to taste
- 1/4 cup chopped toasted hazelnuts (see note)
- 1/4 cup goat cheese, crumbled
Preheat oven to 350° F.
Trim greens from beets and reserve. Scrub beets clean, wrap in foil and roast for 1 hour. Cool until you can safely handle them and remove skin. Cut peeled beets into wedges.
Heat oil in a skillet over medium heat. Add garlic and sauté until fragrant, about 2 minutes. Add reserved greens and cook until tender, 3 to 5 minutes. Add wine and season with salt and pepper. Toss cooked greens with beet wedges and hazelnuts. Top with goat cheese.
To toast hazelnuts, preheat oven to 350° F. Place hazelnuts on a rimmed baking sheet and toast for 5 to 7 minutes. Let cool slightly. Place nuts in a clean kitchen towel and gently roll to remove skins.
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