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Serves: 6 6 to 8 large beets, trimmed and peeled 2 cloves garlic, sliced 1 tsp. salt 1 Tbsp. olive oil 3 Tbsp. good quality balsamic vinegar 2 Tbsp. olive oil 3 oz. Parmigiano-Reggiano cheese curls 2 Tbs. finely chopped fresh thyme Preheat oven to 450° F. Place 3 beets on a piece of foil. Sprinkle with 1 clove garlic, 1/2 teaspoon salt and 1 tablespoon olive oil. Wrap tightly and place on a baking sheet. Repeat with remaining beets. Roast beets for 40 to 60 minutes, until soft. To check for doneness, pierce foil with a knife. If it goes through the beets easily, the beets are done. Allow beets to cool, then slice into thin rounds. Divide greens between six plates. Top with beets, a drizzle of vinegar and oil and cheese. Season with salt and pepper. |
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