Balsamic Beets
  • 1 1/2 pounds of beets (8-9 medium beets)
  • 3 tablespoons balsamic vinegar (I prefer fig balsamic)
  • 1 tablespoon extra virgin olive oil
  • Salad
  • 6 cups arugula
  • 2 oz of goat cheese, crumbled
  • 2 tablespoons chopped walnuts
    id="mpprecipe-instruction-0" style="border: 0px; box-sizing: border-box !important; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: bold; line-height: inherit; margin: 5px 0px 0px; padding: 0px; position: relative; text-align: justify; vertical-align: baseline;">Balsamic Beets
  1. Remove greens, scrub clean, and cover beets with about an inch of water.
  2. Bring to a boil and cook until fork inserts easily, about 35-40 minutes
  3. Cool under cold water, remove skins.
  4. Allow to cool to room temperature; cut into quarters.
  5. Mix 3 tablespoons balsamic and 1 tablespoon extra virgin olive oil in saucepan and put heat on low.
  6. Add beets, stir to coat, about 2-3 minutes. Season with salt and pepper. Remove from heat.
  7. Allow to cool, then beets can either be used in salad, or stored in the refrigerator for up to 2 days until you are ready to use them. I prefer to let mine sit for a day and let the flavor deepen.
  8. Salad
  9. Divide arugula among 4 plates.
  10. Sprinkle goat cheese and walnuts on top of greens.
  11. Add beets.
  12. Drizzle balsamic and olive oil mixture from beets on top, add extra balsamic and olive oil as needed.

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