Balsamic Beets

Prep time: 15min
Total time: 50min
Serves 8
8
medium-size beets, trimmed
0
1/4 cup
Chopped Walnuts
60 mL
2 tbsp
Aged Balsamic Vinegar of Modena
30 mL
1 tbsp
extra virgin olive oil
15 mL
1/8 tsp
each salt and pepper
0.5 mL
1/2 cup
Goat Cheese Crumbles
125 mL
1 tsp
fresh Thyme, leaves only
5 mL
1/8 of the recipe
calories
150
fat
6 g
saturated fat
2 g
carbs
18 g
protein
5 g
cholestrol
10 mg
fibre
5 g
sodium
200 mg

Directions

  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.

  2. Drain the beets and run under cold water until cool enough to handle, but still warm. Gently rub the skins off.

  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

This salad is equally good warm or cold. To save time, create the platter the night before, refrigerate and dress right before serving.