30ml butter, melted
15ml olive oil
83ml balsamic vinegar
about 12 small/medium beetroot
5 fresh peaches, stoned and quartered
100g goats cheese
Preheat your oven to 180℃.
Add the melted butter, olive oil, balsamic vinegar, water, sugar and salt to a small bowl and whisk everything together. Set aside.
Wash and scrub the beetroot and cut off the hairy parts at the root. Half or quarter each, depending on its size and place them in an oven tray.
Pour the balsamic mixture over and cover the pan with aluminium foil.
Bake the beetroot for 30 minutes, remove the foil, turn the beets and bake for a further 30 minutes or until fully cooked and beautifully glazed.
Remove the tray from the oven and allow to cool. Reserve the pan juices.
Arrange the baby spinach, cooled beetroot and peach quarters on a serving platter and break the goats cheese over it.
Mix together 45ml of the reserved pan juices and the honey and drizzle over the salad.
Serve as a side or with a fresh crusty bread as a lunch.