Goat cheese makes a wonderful finishing touch for these slightly sweet, quick-to-heat beets.
Oxmoor House JUNE 2007
Bring first 3 ingredients to a boil in a large saucepan over high heat. Add beets, and boil 8 to 10 minutes or until liquid is reduced to a syrup, stirring often. Remove from heat. Stir in butter. Top each serving with crumbled chèvre. Serve immediately.
Go to full version of