- Prep Time
- 10 mins
- Total Time
- 50 mins
- Serves
- 8
Ingredients
- 8
- medium-size beets, trimmed
- 0
- 2 tbsp
- balsamic vinegar
- 30 mL
- 1 tbsp
- olive oil
- 15 mL
- 1/8 tsp
- each salt and pepper
- 0.5 mL
- 1/4 cup
- chopped walnuts
- 60 mL
- 1/2 cup
- crumbled goat cheese
- 125 mL
- 1 tsp
- fresh thyme
- 5 mL
Directions
Step 1
In a large pot, cover the beets with salted water and bring to a boil. Reduce to a simmer and cook until beets are just tender, about 30 min. Meanwhile, lightly toast the walnuts in a dry skillet over medium heat. Set aside to cool.
Step 2
Drain the beets and run under cold water until cool enough to handle, but still warm. Gently rub the skins off.
Step 3
Slice the beets into 1/8-in. (3 mm) rounds and arrange on a platter. Drizzle with the vinegar, olive oil and season with salt and pepper. Sprinkle with the walnuts, cheese and thyme and serve.
Tip
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Nutrition Facts
- Nutrition Description:
- Per Serving (1/8 of the recipe)
- Calories:
- 150
- Fat:
- 6 g
- Saturated Fat:
- 2 g
- Carbs:
- 18 g
- Fibre:
- 5 g
- Cholesterol:
- 10 mg
- Protein:
- 5 g
- Sodium:
- 200 mg
