Roasted Beets with Hazelnut Brown Butter. Need we say more? Try these for an amazing and easy side dish that may just become the main dish!
2 lbs beets
1 cup hazelnuts
7 Brown Butter Cubes
2 tbsp lemon juice
Sprig of thyme
Salt and pepper
Preheat oven to 350°F. Wash, peel and rough chop beets into even-sized pieces. Place beets in a bowl, sprinkle with olive oil and salt, and pepper and stir until coated. Place beets on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until beets are tender all the way through.
Meanwhile, if you bought whole hazelnuts, smash them up slightly (not necessary if they are already halved). Wash and pick thyme leaves. Melt butter in a pan over medium-high heat. Once melted, add hazelnuts and sautée for 2 minutes. Add lemon juice and allow to simmer for another 2 - 3 minutes. When finished, remove from heat and stir in thyme.
When beets are cooked, removed them from the oven and pour hazelnut sauce over the top. Season with salt and pepper to taste. Voila!