Glazed Beets in Balsamic Vinegar with Noble Cheese
Salads • Italian
Description
Very delicious, especially with Gorgonzola, but also good with Camembert or Brie. I also made a mix of cheeses for those who prefer different varieties.
Ingredients
- Canned Baby Beets 20 oz
- Olive Oil 4 tablespoons
- Roquefort cheese 5 oz
- Toasted Sesame 0 oz
- Balsamic Vinegar 7 tablespoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cook the beets in the microwave for 20 minutes (you can also boil them in the usual way or roast them in the oven. If the beets are small, cut them in half; if medium, cut into quarters, etc.).
Step 2
In a skillet, heat the oil. Add the beets and sauté for three minutes. Add a little salt and pepper. Pour in the balsamic vinegar. Continue cooking until the vinegar evaporates, about 7 minutes. The beets will appear glazed.
Step 3
Meanwhile, in a dry skillet, toast the sesame seeds until golden. Keep an eye on them and stir constantly—they burn quickly. Transfer to a bowl and let cool. If you listen closely, it seems like they are popping inside. Toasting enhances the flavor of the sesame seeds and releases the oil. That's what we need!
Step 4
Transfer the beets to a beautiful serving dish and let cool.
Step 5
Generously sprinkle with sesame seeds and crumble cheese on top. Place in the refrigerator for 1–2 hours.
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