By Josh Buckwald

November 2020

4 Servings


  • 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!