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.
- 500 g/ 4 small beets
- 1 tbsp balsamic glaze
- 2 tbsp olive oil
- sea salt
- 50 g/ 2 tbsp goat cheese crumbled
- 2-3 leaves of fresh mint chopped
- 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 parsley before serving.
- Serve warm or cold.
More brilliant beet recipes here:
Russian Root Vegetable Winter Salad ‘Vinegret’