Scalloped Beets With Chèvre, Rosemary, And Walnuts

• 8 medium-sized beets
• 3 garlic cloves, minced and divided
• 1 tablespoon fresh rosemary, chopped and divided
• 1 teaspoon salt, divided
• 8 ounces chevre, divided
• 1 cup heavy cream
• 1/2 cup walnuts, roughly chopped
• Freshly ground black pepper, to taste

1. Preheat oven to 400u0b0 F. Wash beets thoroughly. Poke a few holes in them with a knife or fork. Put them in an ovenproof skillet or pan and drizzle with a little olive oil. Cover pan with foil.
2. Roast beets for 1 hour, undisturbed. You will know they are ready when they are easily pierced with a knife.
3. Once done, take beets out of the oven and dunk in an ice bath. Peel off their skin. When cool enough to handle, use either a food processor or a sharp knife to cut beets thinly.
4. Layer half the beets along the bottom of an overnproof dish or skillet .Sprinkle half the garlic, rosemary, half of the salt, and 1 oz. of the goat cheese on top. Layer on the rest of the beets. Sprinkle with the remainder of the garlic, rosemary, the rest of the salt, and another 1 oz. goat cheese.
5. Heat cream in a small saucepan over medium heat. Once warm, add the reserved 6 oz. of goat cheese and stir until it melts into the cream.
6. Pour the hot cream mixture over the top of the beets. Give the pan a little shake or bang it against the counter to help the cream settle between the layers.
7. Top with chopped walnuts and black pepper. Bake for 20 minutes or until the cream bubbles. Serve warm.

beets, garlic, fresh rosemary, salt, chuevre, heavy cream, walnuts, freshly ground black pepper

Taken from food52.com/recipes/28184-scalloped-beets-with-chevre-rosemary-and-walnuts (may not work)