Betteraves Printemps? ~ Spring Beets
 
 
Ingredients
  • 1 1/2 lb (680 grams) beets
  • foil
  • 500 g (2 cups) blueberries
  • water
  • 2 tsp cornstarch
  • 2 tsp (splash) Crema di Balsamico Bianco
  • (White Balsamic Dressing/Glaze)
  • 1 tbsp organic honey
  • le fromage de chèvre (goat cheese)
Instructions
  1. Preheat oven to 375° F.
  2. Lightly rinse beets with cold water, pat dry and seal in a foil pouch. You may want to double wrap in foil to avoid leaking in the oven. Roast in oven for about 1 hour or until a fork pierces a beet easily.
  3. Remove beets from foil package and allow to cool in a colander in the sink. Rub to remove outer skins, using a sharp paring knife if needed. Rinse quickly then pat dry and slice in thick 1/4-1/2? slices horizontally.
  4. Meanwhile, rinse then simmer blueberries over medium heat, with a splash of water to cover the bottom of your saucepan. As they are simmering, splash with some White Balsamic Glaze. In a separate glass, mix cornstarch with a little water. Stir the cornstarch mixture into the blueberries. Continue to simmer until the cornstarch has thickened to make a nice blueberry sauce, adding water as needed. Stir in the honey, add more to sweeten to taste.
  5. Add in the sliced beets to the pot and stir gently to coat. Cook until beets are heated through.
  6. Serve with dollops of le fromage de chèvre (white goat cheese).
Recipe by Just a Smidgen at https://justasmidgen.com/2012/03/21/a-year-in-provence-betteraves-printemps%e2%80%a8/