Balsamic Glazed Beets



In a large saucepan, cover beets with salted water by 1 inch. Simmer beets, covered, 35 to 45 minutes, or until tender, and drain. Cool beets until they can be handled, and slip off skins and stems. Cut beets lengthwise into wedges.

In a large skillet over medium heat, stir together balsamic vinegar, honey and oil, and add beets.  Cook beet mixture, stirring until heated through and coated well.  Sprinkle crumbled goat cheese and about half of thyme over beets and toss gently. Add salt and pepper to taste.  Serve beets sprinkled with remaining thyme.

Serves 8.