Prep Time: 15 min. Total Time: 50 min. Serves: 8
8 medium-size beets, trimmed
1⁄4 cup (60 mL) Compliments Chopped Walnuts
2 tbsp (30 mL) Sensations by Compliments Aged Balsamic
Vinegar of Modena
1 tbsp (15 mL) extra virgin olive oil
1⁄8 tsp (0.5 mL) each salt and pepper
1⁄2 cup (125 mL) Sensations by Compliments Goat Cheese Crumbles
1 tsp (5 mL) fresh Compliments Thyme, leaves only
1. In a large pot, cover the beets with salted water and bring to a boil. Reduce to a simmer and cook until beets are just tender, about 30 min. Meanwhile, lightly toast the walnuts in a dry skillet over medium heat. Set aside to cool.
2. Drain the beets and run under cold water until cool enough to
handle, but still warm. Gently rub the skins off.
3. Slice the beets into 1⁄8-in. (3 mm) rounds and arrange on a platter. Drizzle with the vinegar, olive oil and season with salt and pepper. Sprinkle with the walnuts, cheese and thyme and serve.
