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Check out our most loved:
3 lbs beets, whole
4 oz gorgonzola, crumbled
5 oz almonds, whole and raw
6 sprigs thyme, stems removed
6 tbs Butter, chopped into small cubes
2 tbs honey
4 tbs grapeseed oil (olive oil works too in a pinch)
Kosher salt and fresh black pepper to taste
Preheat your oven to 325F.
In a small saucepan, add the honey and a tablespoon of water and gently warm over low heat. When the mixture is just simmering, remove from heat and stir in the butter.
Add the almonds and thyme leaves, stirring to coat them in the honey butter. Season with salt to taste and spread everything onto a baking sheet in a single layer.
Roast the almonds for about 5 minutes, then rotate the pan in the oven to ensure even cooking. Continue roasting, checking every 5 minutes for doneness. They should be done when the room is beginning to smell like almonds and the insides are a light brown when cut open. Or you can use my favorite way to check... pluck one out and taste test.
Let the almonds cool and turn your oven up to 425F.
Remove the tops of the beets and peel the skin off with a vegetable peeler. Cut into chunks about 1” in size. Toss in olive oil to coat and season generously with salt and black pepper.
Roast in the oven for 30-40 minutes, until tender and there is little to no resistance when you pierce them with a fork.
Transfer the beets to a serving bowl. Sprinkle with the gorgonzola crumbles and almonds to cover. Drizzle any leftover honey butter over everything and enjoy!