- Wild Game Gourmet
My love of beets came later in life. Now I can't get enough of the earthy taste of them. Always a staple in our garden, we process and freeze them so we can enjoy them all year long. Tossed in a balsamic marinade and then roasted they make a perfect side dish or addition to a salad. Add onion and other root vegetables to make it even more hearty.
Prep time: 10 minutes
Cook time: 20-25 minutes
4 large beets, peeled and cubed
1 small red onion, cubed (optional)
1 cup butternut squash, cubed (optional)
2 tbsp olive oil
1 tsp cumin
1 tsp sea salt
1 tbsp bourbon
2 tbsp maple syrup
1/4 cup of balsamic vinegar
-Preheat the oven to 400 degrees
-In a small bowl combine olive oil, cumin, salt, bourbon, syrup and balsamic vinegar to make your marinade
-Add cubed vegetables to a large bowl and coat with marinade
-Place on baking sheet and roast for 20-25 minutes, until veggies are fork tender
-While veggies finish roasting, combine bourbon, maple syrup and balsamic vinaigrette in a small saucepan and simmer for 5 minutes.
-Toss roasted veggies and pecans in sauce and top with goat cheese.
-Serve warm and enjoy!