Roasted golden and red beets, creamy goat cheese, toasted pecans, radicchio, and a walnut oil dressing. Earthy, sweet, creamy, and visually stunning.
Wrap each beet individually in foil with olive oil. Roast 200°C for 45–50 minutes. Cool 15 minutes. Rub skin off using the foil. Wear gloves — red beets stain everything.
Slice red and golden beets separately — red bleeds dramatically into gold. Combine only at the last moment on the platter.
Toss pecans with honey and salt in a pan over medium heat 4 minutes until fragrant. Spread on parchment to harden.
Arrange leaves and radicchio. Place beet slices in overlapping layers. Crumble goat cheese. Scatter pecans. Dress with balsamic and walnut oil.