- 3 1/2 lbs Beets
- 3 T The Olive Grove’s Aged Balsamic Vinegar, such as, Blackberry Ginger, Pomegranate or Traditional 18 Year Aged
- 2 T Honey
- 1 T The Olive Grove’s Castile or Arbosana Extra Virgin Olive Oil
- 4 oz Goat cheese, crumbled
- 1 1/2 t Fresh thyme leaves, minced
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, stir together balsamic vinegar, honey and oil, and add beets. Cook beet mixture with salt and pepper to taste over moderate heat, stirring until heated through and coated well. Sprinkle crumbled goat cheese and about half of thyme over beets and toss gently. Serve beets sprinkled with remaining thyme.