Roasted Beets with Orange Vinaigrette, Pecans and Goat Cheese

2 bunches medium beets, trimmed of stems

½ cup olive oil, divided

Salt and ground black pepper

4 scallions, light and dark green parts, chopped

2 small oranges, zested and juiced

2 teaspoons minced fresh thyme

½ cup toasted pecans, chopped

½ cup soft goat cheese crumbles

Heat the oven to 400 degrees.

Rub the beets with 2 tablespoons of the olive oil, then sprinkle with salt and pepper. Wrap the beets in a double layer of foil, then set them on a baking sheet. Roast until just tender, about 45 minutes (larger, older beets could take longer). Set aside to cool until easily handled.

Using paper towels, gently rub off and discard the skins of the beets. Cut the beets into 1½-inch cubes. Set aside.

In a small bowl, whisk together the remaining olive oil, scallions, orange zest and juice, and the thyme. Season with salt and pepper. Toss the beets with the vinaigrette, then sprinkle with pecans and goat cheese. Serve at room temperature or chilled.

Serves eight.

Nutrition values per serving: 260 calories, 22 g fat (4 g saturated, 0 trans), 13 g carbohydrates, 4 g fiber, 8 g sugar, 4 g protein, 5 mg cholesterol, 230 mg sodium.

Melissa d'Arabian for The Associated Press