Spring Beets with Goat Cheese
- 1 bunch beets
- 1/4-1/3 cup crumbled plain goat cheese
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- salt and pepper
Remove tops from beets.
Rinse beets, place in a pot and cover with water.
Bring to a boil and let boil over medium heat for 25-40 minutes until beets are tender but not mushy.
Drain beets and run cold water over them so they are cool enough to handle. Remove skin by rubbing off with your hands.
Slice beets into a boil. Drizzle with olive oil and balsamic, season with salt and
Toss then top with goat cheese. Makes a delicious side.
Spring beets are the very best. They are so tender and sweet, they really don't need much to improve them. Unlike hardy winter beets, beets in the spring cook up fast - and don't forget to use the greens!