4 medium beets, peeled and cut in eight wedges
3 tablespoons hazelnut oil
2 tablespoons sherry vinegar
2 tablespoons butter
1 sprig thyme
4 tablespoon maple syrup
125 g of fresh goat cheese (or chèvre des neiges)
1/4 cup baby arugula
2 tablespoons hazelnuts, chopped and toasted
salt and pepper
With the rack in the middle position, preheat the oven to 180 °C (350 °F).
Scatter the beets onto the one sheet of foil. Spoon 30 ml (2 tablespoons) of the hazelnut oil and the vinegar, maple syrup,butter and thyme onto the beets on sheet of foil. Season beets salt and pepper. Close and seal the foil pieces tightly.
Place the beet papillote on a baking sheet. Bake for 75 minutes. Open the beet papillote and stir in about 2 more tablespoons of maple syrup and the 15 ml (1 tablespoon) of remaining hazelnut oil.
Add arugula to serving platter. Scatter the beets on a serving platter. Crumble the cheese and scatter hazelnuts on the salad.
Serve as a hot salad with a meat dish.Note Place the foil on a shallow dish to form the papillote without spills.