British•gourmet
Balsamic Glazed Beets with Goat Cheese and Mint
Beetroot glazed with balsamic vinegar and served with goat cheese and mint.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500g / 1lb beets (4 small beets)
- 1 tbsp balsamic glaze
- 2 tbsp olive oil
- sea salt to taste
- 50g / 2 tbsp goat cheese (crumbled)
- 2-3 leaves of fresh mint (chopped)
Instructions
- 1
Trim the beetroot leaves and wash them but do not peel as beetroot tends to bleed when boiled and keeping the skins on reduces bleeding.
- 2
Put them in a pot and cover with water, boil them for 30 minutes for small beetroot. Test the doneness by piercing with a knife, the same way you would do with potatoes.
- 3
Peel them as warm as your hands can take it and quarter. Toss with olive oil, balsamic glaze and sprinkle with sea salt while still warm.
- 4
Scatter crumbled goat’s cheese and mint before serving. Serve warm or cold.