I love when people tell me they don’t like beets because I get to make this dish for them and prove to them how amazing beets can be when prepared correctly and with good balsamic vinegar. A perfect summer, fall, or winter dish! Great for lunch, dinner, or as a side dish alongside grilled chicken or pork.
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Prep Time: 15 minutes – Cook Time: 45 minutes – Total Time: 60 minutes
Yield: 2-4 People
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Ingredients:
– 4-6 medium Red and/or Golden Beets
– 1 Tbsp Olive Oil (Blood Orange or Wild Rosemary)
– 3 Tbsp Crisp Anjou Pear Balsamic
– Fresh Ground Black Pepper, to taste
– 1 Ripe Pear, sliced
– 1 cup Salad Greens (Arugula or Spinach)
– ¼ cup Hazelnuts, toasted
– ¼ cup Feta or Goat Cheese, crumbled
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Instructions:
- Preheat the oven to 350 degrees F.
- Wash each beet and slice into wedges.
- Line a baking sheet with foil, and place the beets on top. Drizzle with the olive oil and 2 tablespoons vinegar, and then season with salt and pepper.
- Cover with more foil and roll the edges to create a pouch for the beets. Roast for 45 minutes.
- Layer the beets on a bed of salad greens with pear slices. Sprinkle with hazelnuts and cheese. Drizzle with remaining 1 tablespoon of vinegar.
- Salt and pepper to taste. Enjoy!
