Baked Beets with Goat Cheese and Balsamic Vinegar Caramel
10 servings
25 minutes
Roasted beetroot with goat cheese and balsamic vinegar caramel is a refined dish of Greek cuisine that combines the natural sweetness of beets, the creamy texture of goat cheese, and the rich flavor of caramelized balsamic vinegar. The roasted beetroot gains softness and depth of flavor, thyme adds a subtle spiciness, and goat cheese gives the dish a delicate tang. The balsamic caramel provides a light sweet-sour note, while the finishing touch is bacon that creates a pleasant contrast of textures. Served on crispy toast, this dish is an ideal option for both an exquisite appetizer and a light dinner. Inspired by Mediterranean gastronomy, it conveys the warmth of sunny Greece in every bite.
1
Wrap 5 small round beets in foil and bake in the oven at 180 degrees for 1.5 hours. Add thyme and a little balsamic to the foil with the beets.
- Mini beets: 5 piece
- Fresh thyme: 1 bunch
- Balsamic vinegar: 100 ml
2
Slice the goat cheese into rounds. Once the beet is baked, cool it down and slice it into neat rounds.
- Goat cheese: 200 g
3
Layer the beet with goat cheese: beet slice — cheese — another beet.
- Mini beets: 5 piece
- Goat cheese: 200 g
4
Reduce balsamic with sugar until thickened.
- Balsamic vinegar: 100 ml
- Sugar: 50 g
5
Place hot caramel on the top beet circle with a spoon - it will harden right on the beet.
- Balsamic vinegar: 100 ml
- Sugar: 50 g
6
Carefully wrap the beet Napoleon in bacon — salt and freshly ground pepper on top.
- Smoked bacon: 150 g
- Salt: to taste
- Ground black pepper: to taste
7
Put on a toast made of white baguette.