Roasted Beets & Sauteed Greens with Hazelnuts and Goat Cheese

• 4-6 small beets, or 2-3 larger beets
• Beet greens or small bunch of chard, kale or spinach
• 1/4 cup chopped hazelnuts (almonds, walnuts, pistachios or pecans can be substituted)
• 2-3 large cloves garlic, minced
• 2 Tbsp  butter or olive oil
• 1/2 cup water, stock or white wine, optional
• 3 Tbsp very cold goat cheese, broken into small pieces
• coarse salt and freshly ground pepper, to taste

1. Preheat oven to 350°F. Remove beet greens just above where they connect with the beet. Rinse the beets and greens thoroughly. Wrap each beet loosely in foil. Roast for about an hour, until beets are soft to touch. When cool enough, remove skin and slice into quarters or eights, depending on size (small bite-sized pieces).

2. Toast hazelnuts in a medium sauté pan over medium-high flame, turning constantly, until brown, about 5 minutes. Set nuts aside.

3. In same pan over medium flame, melt butter and sauté garlic until turning color, about 2-3 minutes. Add beet greens, stems intact, and sauté until wilted, about 3-5 minutes. If pan gets too dry, add a splash of water, stock, or white wine.

4. Remove from flame and toss in roasted beet pieces, nuts, salt and pepper. Empty onto serving platter or individual plates and top with bits of cold goat cheese.