1 cup balsamic vinegar
2 tablespoons honey
8 baby-sized beets
4 fresh figs
¼ pound mixed greens (1 cup per person)
8 ounces Old Windmill Dairy chevre (soft goat cheese)
Candied pecans (optional, a large handful)
For the balsamic reduction:
Place balsamic vinegar and honey in a small pot and reduce by half or until a syrupy consistency is reached. Remove from heat and store at room temperature.
For the beets:
Trim the beet greens. Place beets in a pot and cover with cold water. Bring to a boil and cook for 25 minutes, or until the beets are tender. You know the beets are cooked through when a toothpick or knife goes into the beet easily. Remove the skin off the beets with your fingers, and quarter them. Reserve.
For the figs:
Slice the figs in half. Dip the cut side into sugar. Place them on an ovenproof plate or pan in 350 degree oven for 2-3 minutes. Bake until warm. Reserve.
To assemble the plate:
Place mixed greens on each plate. Then place the beets, followed by the figs. Place goat cheese on top of the greens. Be sure to add the warm pan drippings from the figs. Add some candied pecans, if desired, and drizzle the balsamic reduction on top.
Recipe courtesy of chef Andrew Miller of Terra restaurant. Originally published in the NMFMA’s “Fresh@Home” Albuquerque Journal column October 8, 2014.