Balsamic Glazed Beets with Goat Cheese and Mint

Right before I headed out of the door to finish my Christmas shopping I quickly added beets to my shopping list. Beets or a beetroot, as it is known in the UK, is a vegetable I can’t imagine my Christmas table without!

I know I just made quite a polarising statement as beets firmly fall into “love it or hate it” category for most people but I am not backing down.

Clearly, I am a huge beet lover as evidenced in several recipes I’ve posted in the past and all of them are of Russian origin. However, this recipe for Balsamic Glazed Beets with Goat Cheese and Mint is not but it IS delicious and will be a welcome addition to any holiday table.

The sweetness of beets as well as the tangy flavour of balsamic glaze and the freshness of mint compliment and bring a right balance to all the rich dishes that usually dominate Christmas dinner.

Although Beetroot is available pre-cooked in all shops it tastes far superior when freshly cooked at home. It takes almost no time and your efforts are well rewarded when you bite into a flavourful and juicy piece glazed in balsamic vinegar.

Beetroot and balsamic vinegar are natural friends as they show each other off. Sprinkle your dish with tangy goat’s cheese and fresh mint and you have got yourself a brilliant side dish that pairs well with any meat.

Balsamic Glazed Beets with Goat Cheese and Mint

Beetroot glazed with balsamic vinegar and served with goat cheese and mint.

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Prep Time: 10 minutes

Cook Time: 30 minutes

Course: side

Cuisine: British

Keyword: beet salad, beetroot salad

Servings: 6

Calories: 103kcal

Author: Julia Frey of Vikalinka

Ingredients

• 500 g 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

• 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.
• 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.
• 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.
• Scatter crumbled goat’s cheese and mint before serving.
• Serve warm or cold.

Nutrition Facts

Balsamic Glazed Beets with Goat Cheese and Mint

Amount Per Serving

Calories 103 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g13%

Cholesterol 4mg1%

Sodium 96mg4%

Potassium 271mg8%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 6g7%

Protein 3g6%

Vitamin A 114IU2%

Vitamin C 4mg5%

Calcium 25mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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More brilliant beet recipes here:

Russian Beet and Herring Salad ‘Shuba’