MEGAN’S BEETS WITH GOAT CHEESE
4 servings
This dish has been known to convert beet-haters. If your kitchen has poor ventilation, you may warm ¼ cup store-bought balsamic glaze over low heat rather than making your own.
Preheat the oven to 425°F. Toss together in a 13 × 9-inch baking dish:
- 1½ pounds red or golden beets, peeled and cut into ½-inch wedges
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Arrange the beets in a single layer and add ¼ cup water. Cover tightly with foil and bake until the beets are tender, about 30 minutes. Remove the foil and continue to bake until the water has evaporated and the beets are slightly caramelized, about 15 minutes more. While the beets cook, combine in a medium saucepan:
- ½ cup balsamic vinegar
- ¼ cup maple syrup
Turn on an exhaust fan or open a window. Bring the mixture to a boil and simmer, stirring, until reduced and syrupy, about 10 minutes. When the beets are done, drizzle them with the balsamic glaze and sprinkle with:
- ½ cup crumbled fresh goat cheese (2 ounces)
- (¼ cup toasted chopped walnuts or pistachios, or Dukkah)