Share/Like This Post

Thursday, February 2, 2012

Fresh Beets with a Balsamic Glaze

Don't love beets, have you tried them fresh??? As kids most of us were fed canned beets at some point, they really are NOT the same. Fresh beets are crisp and delicious and super healthy a great source of folate, vitamin C and some really important antioxidants, read this if you want more information about the health benefits of beets. If you cook them right and serve them right, your whole family will love them! Mine does.

3 medium fresh beets
1.5 cups Balsamic Vinegar
Goat cheese, to taste

Heat oven to 375 degrees. Take the beets, remove the stems and points from the bottom, so they will stand up on your baking sheet. Next give them a light rinse then place each beet on a square of tin foil, wrap tightly and place on the baking sheet. Place in the oven for 45 minutes. You will know they are ffinished when a knife can be easily inserted in the beet.

Now to make the Balsamic reduction, this takes some time but is really simple. Pour the vinegar into a small sauce pan, bring to a boil then reduce heat to a very light simmer until it has reduced by half and begins to thicken. Stir occasionally to check thickness. This takes between 45 minutes to an hour. It will thicker like a syrup and taste sweet and tangy!

Once the beets are finished allow them to cool for about 5-10miuntes and they will be so easy to peel you can just rub the skin off with your fingers. Place on a cutting board and slice.

Place 3-4 slices on a plate, drizzle with the balsamic glaze and top with a tablespoon of goat cheese.
Server warm or cold, they are great either way!!

Another idea for serving these if you don't have time to make the balsamic reduction is to mix 1/2 cup of balsamic, 1 tablespoon of Dijon mustard and 1 tablespoon honey. Whisk together and pour over chopped beets, storing them this way makes them a perfect salad topper! 1 cup has 1 point!

Weight Watcher Friends: The beets and the balsamic have zero points, just figure out how much cheese you add and count those points!

No comments:

Post a Comment