Balsamic roasted beets
6 medium beets (about 2 1/2 pounds)
1/2 cup beef stock
1/4 cup balsamic vinegar
1 tablespoon brown sugar
1 star anise
1/8 teaspoon freshly ground black pepper
Preheat oven to 400F. Brush the beets clean and cut in large chunks. Place in a baking dish, and whisk the stock, balsamic vinegar and rest of ingredients together, and pour over the beets. Cover with foil, and bake for 1h. Turn off heat, and leave in oven for another 30min.
Makes 5-6 servings.
Roast beet salad with pine nuts and goat cheese
vinaigrette:
2 TB rice vinegar
1/2 ts olive oil
1 ts spicy brown mustard
1 teaspoons honey
1/2 teaspoon grated orange rind
some salt
Whisk the ingredients to a vinaigrette.
Salad:
1 TB toasted pine nuts
1 oz soft goat cheese
1 cup of roasted beets, cooled
Arrange the beets on a plate. Drizzle with vinaigrette, and top with pine nuts and goat cheese.
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