Balsamic Beets
Prep Time
Serves
Cooking Mode
8 medium-size beets, trimmed
2 tbsp balsamic vinegar
1 tbsp olive oil
⅛ tsp each salt and pepper
¼ cup chopped walnuts
½ cup crumbled goat cheese
1 tsp fresh thyme
8 medium-size beets, trimmed
2 tbsp balsamic vinegar
1 tbsp olive oil
⅛ tsp each salt and pepper
¼ cup chopped walnuts
½ cup crumbled goat cheese
1 tsp fresh thyme
Directions
1In 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.
2Drain the beets and run under cold water until cool enough to handle, but still warm. Gently rub the skins off.
3Slice 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.
Tips
1
This salad is equally good warm or cold. To save time, create the platter the night before, refrigerate and dress right before serving.
Disclaimer
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Personal Note
Personal Note
