Roasted Beets with Fresh Mozzarella and Balsamic Reduction
Ingredients
- • 3 good-sized beets, washed and the stems removed
- • ¼ cup Extra Virgin Olive Oil
- • Salt and freshly ground pepper to taste
- • 6 ounces fresh mozzarella sliced, (the Buffalo Mozzarella in water at Costco is outstanding)
- • 2 tablespoons chiffonade cut basil leaves
Balsamic Reduction
- • 3/4 cup balsamic vinegar
- • 2 tablespoons maple syrup
- • 1 heaping teaspoon corn starch
Instructions
- Preheat oven to 380°.
- Cut beets in half. Brush on olive oil and sprinkle generously with salt and pepper.
- Place the beets flat side-down on a large sheet of aluminum foil. Wrap into a packet and place on a baking sheet.
- Bake for 50 minutes or until the beets are fork tender.
- After beets have cooled, peel off the outer skin (optional… I personally prefer to capture the char note on the skin).
- Cut into one-inch pieces and mix in a bowl with 4 tablespoons of olive oil, salt and pepper.
Balsamic Reduction
- Heat balsamic in a saucepan, bringing to a boil and reducing by 25%.
- Add maple syrup and bring to a boil.
- Thicken with a teaspoon of corn starch diluted in a ¼ cup of cold water.
- Whisk.