Effortless and inspired, Chef Michael’s side dish recipes feature seasonal ingredients from QFC Stores - perfect for the holidays and beyond. Any leftovers can be stored beautifully in MasterChef Glass Food Storage Containers, giving them new life for the next meal.
Sweet & Sticky Glazed Beets with Balsamic Reduction and Herbs
Ingredients
- 16 oz - Cooked and peeled beets
- 2 Tbsp - Balsamic glaze
- ½ tsp - Sea salt
- ¼ tsp - Fresh-cracked black pepper
- 5.2 oz box, divided - Boursin™ Garlic & Fine Herbs, or similar
- ¼ cup - Pecans (pieces or halves)
- 2 Tbsp - Extra-virgin olive oil
- For garnish: fresh dill or basil
- Cut the cooked beets into quarters and place them in a mixing bowl.
- Toss with balsamic glaze, salt, and pepper, then let marinate for 15–30 minutes (or overnight - the flavor only improves with time).
- Arrange the beets in a single layer on a large serving dish. Dot with Boursin™ cheese, using about half of the 5.2 oz package. (Serve the rest with crackers for a delicious snack.)
- Sprinkle pecans evenly over the top, drizzle with olive oil, and fi nish with fresh herbs.
- Save time by using pre-cooked, peeled beets from the produce fridge at QFC. Prefer homemade? Wrap whole beets in foil, roast at 400°F for 45–60 minutes, then rub off the skins with a paper towel once cool. (Wear gloves to avoid purple hands!)
- For a fantastic twist, try swapping the Boursin™ for feta, goat cheese, ricotta, or even shaved parmigiano Reggiano. Or, if you like blue cheese like I do, it’s a must-try with crumbled blue or roquefort.
- Pack up these beets in glass food storage containers and top with air fried salmon, for nutrition-packed meal prepping.