Trim leafy green tops from the beets and rinse under cold water - set these aside to dry. Then, scrub the beets and wrap each one loosely in aluminum foil. Place them on a sheet pan and roast for 1 hour or until a fork slides in easily.
While the beets are roasting, julienne the beet greens and set aside for garnish (can substitute fresh basil or arugula if you have no tops).
Crush the hazelnuts (or walnuts) in a plastic bag with a rolling pin or heavy pan, then lightly toast the nuts & dust for garnish as well. The nuts are roasted as soon as they become fragrant, remove immediately from heat.
Remove beets from the oven and allow to cool before peeling the skin off, then cut each in half before slicing ½-inch (1.2 cm) pieces.
Drizzle a pie plate or tart dish with nut oil. Starting from the outside edge, begin arranging the beets into a rose pattern, spiraling inwards. When finished, add salt and pepper.
Using two spoons, portion bits of goat cheese in-between the 'petals' of the rose. Drizzle a bit more nut oil on top when complete.
Place the dish under the broiler for 4-5 minutes or until the cheese starts to crisp on top.
Remove and top with greens and toasted nuts.
New Year, New You
Here’s everything you need for a more delicious 2021.