Honey Glazed Baby Beets with Goat Cheese
Ingredients
- 1 1/2 pounds baby beets trimmed, scrubbed
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1/2 cup crumbled goat cheese
- 1/4 cup chopped pistachios
- 1 tablespoon fresh thyme leaves
Instructions
- Preheat the oven to 400°F. Toss the beets with olive oil and salt and wrap in a foil packet.
- Roast the packet on a sheet pan for 40 to 45 minutes, until a knife slides into the largest beet with no resistance.
- Open the foil carefully, it releases hot steam, and let cool 10 minutes.
- Rub the skins off with a paper towel, they slip off easily once cooled. Halve or quarter the beets.
- Whisk the honey and balsamic vinegar together and toss the warm beets in it.
- Arrange on a platter and scatter the goat cheese, pistachios and thyme over the top just before serving.
Good to Know
Roast and peel the beets up to 2 days ahead, then warm briefly and toss with the honey glaze right before serving.