Beets with Honey + Pistachios

Gluten-Free | Vegetarian

This recipe is a great example of my own personal Food Freedom. While I don’t include dairy and sugars in my diet in quite the same way that I did fifteen years ago, they’re still there. I use ingredients like goat cheese and honey in small amounts I can tolerate and pair them with healthier foods, like these roasted fresh beets. It makes for a dish that feels healthy and indulgent at the same time.

Serves 4

• 6 medium mixed red and golden beets, scrubbed
• 1 teaspoon extra-virgin olive oil
• ¼ cup crumbled goat cheese
• 2 tablespoons shelled pistachios, chopped
• 2 teaspoons chopped fresh thyme
• ½ teaspoon salt
• 1 tablespoon honey

Preheat the oven to 400°F. Line a large rimmed baking sheet with aluminum foil.

Toss the beets with the olive oil and wrap each beet with a piece of aluminum foil. Place on the prepared baking sheet and roast for 50 minutes to 1 hour, until the beets are fork-tender. Let cool for 10 minutes, or until cool enough to handle. Peel the cooled beets and slice them into wedges.

Put the beets in a large serving bowl. Sprinkle with the goat cheese, pistachios, thyme, and salt, drizzle with the honey, and serve.