Roasted Beet Rounds with Brie, Cranberry & Pecans

 

Ingredients

3 large red beets, scrubbed and trimmed

1 tbsp extra virgin olive oil

1 pinch sea salt

6 oz brie cheese, chilled and sliced into small wedges

1/4 cup dried cranberries

1/4 cup pecans, toasted and roughly chopped

1 tbsp fresh rosemary, finely chopped

For the Honey Balsamic Drizzle:

2 tbsp balsamic glaze

1 tbsp wildflower honey

1/2 tsp orange zest

Directions

Preheat your oven to 400°F. Wrap each beet tightly in

aluminum foil and place on a baking sheet.

Roast for 50 to 60 minutes until the beets are tender.

Allow them to cool slightly, then rub off the skins with a

paper towel.

Slice the peeled beets into 1/2-inch thick rounds and

place them back onto a parchment-lined baking sheet.

Lightly brush each beet round with olive oil and sprinkle

with a pinch of sea salt.

Top each round with a wedge of brie cheese. Return to

the oven for 3 to 5 minutes, or until the cheese is soft and

just beginning to melt.

While the beets are warming, whisk together the

balsamic glaze, honey, and orange zest in a small bowl.

Remove the beets from the oven and immediately top

each one with a few dried cranberries and a generous

sprinkle of toasted pecans.

Garnish with fresh rosemary for an aromatic, earthy

finish.

Drizzle the honey balsamic mixture over the assembled

rounds.

Serve warm as an elegant appetizer or a side dish.