Sauteed Beets with a Raspberry Balsamic Reduction
A fun take on a sauteed beet, this recipe brings out a sweet and savory combination that makes it a stand-out side dish for any meal!
Equipment
- Sauce Pan
- Skillet
- Kitchen knife
- Fine strainer or cheese cloth
- Small mixing bowl
Ingredients
- 2 prepared Fresh Beets boiled and skins removed
- 3/4 cup Balsamic Vinegar
- 3/4 cup Raspberries
- 2 tbsp Blue Cheese
- 1 tbsp Olive Oil
- Salt and Pepper to taste
Instructions
- Using fresh beets, place in pan of water and boil until tender (about 30 minutes), and once cool enough to touch, remove skins. These should peel off easily. Set aside to cool. This step can be done up to a few days ahead of time.
- In saucepan, add raspberries and balsamic vinegar. Bring to a soft boil and then turn down to a low simmer. Simmer until the vinegar has reduced to about half and the consistency is more of a syrup. Keep in mind that the berries will help to add texture when it cools.
- When sauce has reduced down, pour through the strainer into a bowl. If using a cheese cloth, pour into and squeeze until only the pulp remains. Be sure and remove all seeds (although this pulp is great as a separate dish on toast, with cheese, etc so don't throw out!)
- Once the sauce is ready, in skillet, heat oil and add slices of beets to sauté on each side, adding salt and pepper to taste.
- Layer these on a serving dish and top with generous portions of the raspberry balsamic reduction, and top with blue cheese crumbles. Enjoy!