Roasted Beetroot salad with orange and thyme sauce, goat cheese and hazelnuts recipe

Chef made a #crazy twist in oven-baked #beetroot #salad - oh goodness, so tasty!
This roasted beetroot with goat cheese salad is so elegant and rich in taste. A Super combination of whipped goat cheese with orange and thyme reduction and hazelnuts is the perfect choice for your festive table.
If you want to amaze others and yourself, this must-try beetroot dish to make! Original citrus sauce, roasted nuts, and beetroots - a perfect match!
BEETS:
Cut beets into smaller pieces and transfer them to the baking tray.
Drizzle some olive oil, and add salt, pepper, and fresh thyme. And throw in as many whole garlic cloves as you want! Put in the oven for about 50min.
THE Sauce:
Peel and cut the orange into thin slices.
Fry them on medium heat in a good half cup of olive oil.
Salt & pepper.
Add chopped chilies or chili flakes.
Add loads of fresh thyme.
Add lemon zest and lemon juice.
Then add about 100ml of veggie stock. Let it simmer and reduce.
If it's too sweet, add a splash of wine vinegar…
Once it’s nice and thick remove it from the heat.
Hazelnuts:
Toast hazelnuts in the oven for 10-15min and set aside to cool down.
Once cooled down, try to get rid of most of the skin.
Break them into smaller pieces.
When beats are cooked, arrange them on a serving plate and top them with orange-thyme reduction, whipped goat cheese or feta, toasted hazelnuts and some grated orange skin, and more fresh thyme!
Thanks for watching food lovers, c you again soon on the Ytube!
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