We officially moved into Spring on Sunday, and it was a lovely day spent working in the yard — weeding, planting, and preparing the patio and yard for a party on Friday.
It warmed up pretty nicely, and the afternoon beer (St. Arnold Fancy Lawnmower, of course) went down easy.
Here’s another taste of Spring. Beets, watercress and a touch of blue cheese come together in this seasonally fitting dish.
Admittedly, I was a touch fearful of beets as a child. Thankfully I grew out of this and now appreciate the mild flavor and gentle texture of beets.
I hope you enjoy this recipe. -alyce eyster
Balsamic Glaze & Blue Cheese
Author: http://www.culinarythymes.com
Recipe Type: salad
Prep Time:
Cook Time:
Total Time:
Serves: 6
Ingredients
- 3 lb. beets, greens removed
- 2 Tblsp olive oil
- ¼ cup water
- ½ cup balsamic vinegar
- 3 Tblsp brown sugar
- 1 bunch watercress, washed and stemmed
- 4 oz. blue cheese, crumbled
- salt & freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Rinse the beets, but do not peel. Toss them with the oil and water, place them in a baking pan and over with aluminum foil. Bake for 45 minutes or until tender when pierced with a knife.
- In a small saucepan, combine the vinegar and sugar. Bring to a boil and reduce by ⅓. Remove from the heat.
- Peel the beets and cut them into slices or wedges. Toss with the balsamic reduction, watercress and blue cheese. Season to taste with salt and pepper.
Photo: Fulton Davenport.
Thanks for stopping by. Here's to great food and good thymes! -