Prep Time: 15 min. Total Time: 50 min. Serves: 8<br /><br />8 medium-size beets, trimmed<br /><br />1⁄4 cup (60 mL) Compliments Chopped Walnuts<br /><br />2 tbsp (30 mL) Sensations by Compliments Aged Balsamic <br />Vinegar of Modena<br /><br />1 tbsp (15 mL) extra virgin olive oil<br /><br />1⁄8 tsp (0.5 mL) each salt and pepper<br /><br />1⁄2 cup (125 mL) Sensations by Compliments Goat Cheese Crumbles<br /><br />1 tsp (5 mL) fresh Compliments Thyme, leaves only<br /><br />1. In a large pot, cover the beets with salted water and bring to a boil. Reduce to a simmer and cook until beets are just tender, about 30 min. Meanwhile, lightly toast the walnuts in a dry skillet over medium heat. Set aside to cool.<br /><br />2. Drain the beets and run under cold water until cool enough to<br />handle, but still warm. Gently rub the skins off.<br /><br />3. Slice the beets into 1⁄8-in. (3 mm) rounds and arrange on a platter. Drizzle with the vinegar, olive oil and season with salt and pepper. Sprinkle with the walnuts, cheese and thyme and serve.
