Marinated Beets with Red Wine Glaze and Spiced Pear
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Why I Love This Recipe
Beets have been cultivated for their edible roots since ancient Roman times and were historically used as a natural dye.
Ingredients You'll Need
4 medium beets, peeled and diced
1 cup red wine, divided
3 tablespoons balsamic vinegar, divided
2 tablespoons honey, divided
1 Asian pear, thinly sliced
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 orange, segmented and juice reserved
1/2 cup farmers cheese, crumbled
2 tablespoons pistachios, chopped
1 teaspoon za’atar spice blend
Directions
Place the diced beets in a mixing bowl.
Mix 3/4 cup of red wine, 2 tablespoons of balsamic vinegar, and 1 tablespoon of honey to make a marinade. Pour over beets and refrigerate for at least 4 hours.
Preheat oven to 375°F (190°C). Spread the marinated beets onto a baking sheet and roast for 25 minutes, stirring halfway through.
Meanwhile, prepare the spiced pear. In a small saucepan, combine the remaining red wine, balsamic vinegar, and honey. Add cinnamon and ginger, and cook over medium heat until slightly thickened.
Toss the thinly sliced Asian pear and orange segments in the glaze and set aside.
To serve, create a base with the roasted beets on a platter. Top with spiced pears and orange segments.
Sprinkle farmers cheese, pistachios, and za’atar spice over the dish.
Garnish with reserved orange juice drizzled lightly over the dish before serving.
Pairs Well With
Pairs well with a light Pinot Noir or a chilled hibiscus tea
Questions, Comments & Reviews
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