Beets with Hazelnuts, Stracciatella, and Fines Herbes

This delightful recipe combines earthy beets with the creamy texture of stracciatella, accompanied by the nutty crunch of hazelnuts and aromatic fines herbes.

• Large beets4 (2½ pounds / 1.1 kg)
• Coriander seeds½ cup (36 g)
• Whole black peppercorns½ cup (35 g)
• Bay leaves2
• Cider vinegar4 cups (1 L)
• Head garlic1, split in half
• Cinnamon sticks2 or 3 (8 g)
• Fresh ginger½ cup (40 g), coarsely chopped
• Dried New Mexico chiles1 or 2
• Orange, juiced1 (rinds included)
• Kosher salt½ cup (38 g)
• Hazelnuts¾ cup (75 g)
• Fresh chives¼ cup (10 g), thinly sliced
• Fresh chervil leaves¼ cup
• fresh tarragon leaves¼ cup
• Stracciatella cheese½ cup (140 g)
• Maldon saltto taste
• Extra-virgin olive oil1½ tablespoons
• Freshly ground black pepperto taste

1. Preheat oven to 350°F (175°C).
2. Place beets in a baking dish with seasoning, vinegar, and spices.
3. Juice the orange over the beets, then add the rinds.
4. Cover tightly and roast for 1½ hours until tender.
5. Toast hazelnuts, then crush them.
6. Peel and slice the beets.
7. Layer beets over stracciatella, scatter nuts, drizzle olive oil, and top with herbs before serving.