Roasted Beet Salad with Cinnamon Pear Balsamic & Goat Cheese Crumble

Roasted Beet Salad with Cinnamon Pear Balsamic & Goat Cheese Crumble (serves 2-4)

What You Will Need:

3 cups peeled, cubed beets (red or golden)

¼ cup Patricia & Paul Cinnamon Pear Dark Balsamic

1 cup torn baby kale

Sea salt and ground black pepper

¼ cup crumbled goat cheese

½ cup toasted walnut pieces

Place the beets in a saucepan of water (if you’re using golden, yellow and red beets, use two saucepans, as the red beets will stain the gold ones) and bring to a rolling boil over high heat. Turn down the heat to medium0high and simmer for 30-40 minutes, until fork-tender. Drain off the water.

Preheat the oven to 350F. Line a rimmed baking tray with parchment paper.

Arrange the beets in a single layer on the prepared baking tray and drizzle liberally with the balsamic. Toss gently to coat.

Bake for 10 minutes, then turn. Road for another 10 minutes, until the beets are evenly roasted and the balsamic has reduced to a thick glaze.

Arrange the kale on a serving plate and season to taste with salt and pepper. Arrange the beets on the kale and too with the goat cheese. They’re delicious warm but will continue to caramelize as they cool. Top with the walnut pieces.