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Honey Balsamic Glazed Beets And Creamy Polenta
Sweet and earthy beets are paired with creamy goat cheese polenta in this weeknight dinner perfect for two.
Prep Time: 00:10
Cook Time: 00:20
3 - 4 medium beets with tops
3 tbsp. olive oil
2 tbsp. balsamic vinegar
1 tbsp. honey
1 garlic clove, minced
1 tbsp. fresh rosemary, chopped
1 tbsp. fresh thyme, chopped
1 zest of orange
1/2 juice from orange
1 tsp. kosher salt
1/2 tsp. fresh cracked pepper
for the polenta:
2 c. water
1/2 c. polenta
1/2 tsp. kosher salt
1 tsp. unsalted butter
2 oz. plain goat cheese
1Preheat oven to 375 F.
2In a small bowl combine olive oil, vinegar, honey, garlic, herbs, orange juice & zest, salt & pepper. Set aside.
3Wash beets and their tops from any dirt. Next, peel beets and cut into 1-inch cubes. Next, chop beet tops and their leaves into 1-inch pieces. Set aside. (Note: Use gloves to avoid staining of the hands.)
4Next, add diced beets to a baking sheet and toss in half of the prepared glaze. Bake 20-25 minutes or just until soft and can easily pierce with a knife. (For this application, I don't like my beets overcooked and mushy. I want them to be al dente, with just a little bite still left to them.)
5Meanwhile, toss beet tops and leaves with the remaining glaze. Next, over medium-high heat, sautee beet tops and their leaves in a medium saute pan just until tender. 8-10 minutes. Set aside.
6For the polenta:
7In a small saucepan, bring salted water to a boil. Add polenta and reduce heat to a low boil. Stir polenta frequently until thickened. 10-15 minutes. (Note: Use a high heat rubber spatula. You will know your polenta is done when it begins to pull away from the edges of the pan, is thick and creamy. Taste should be soft but grainy, not crunchy. )
8Once thickened, stir in butter and goat cheese. Serve immediately.
9To serve: Place polenta in a shallow bowl or plate. Top with roasted beets and sauteed tops. Garnish with goat cheese and toasted walnuts.
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