- 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
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.
Calories: 103kcal | Carbohydrates: 9g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 96mg | Potassium: 271mg | Fiber: 2g | Sugar: 6g | Vitamin A: 114IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg