Limecity Kitchen

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BAKED BEETS WITH GOAT CHEESE

I cut half of my humongous beet into tiny strips and baked them with sweet potatoes, lentils, red cabbage and Japanese pears at 360 F for about 25 minutes. When the beets started to get soft and ready I added a few handfuls of shredded jalapeno goat cheese, walnuts and heirloom tomatoes.

To finish off the dish I drizzled some Creme de Balsamico over the beets and served them with baked salmon cuts.

Enjoy!