Grilled Baby Beets with Raspberry-Thyme Glaze
Preheat grill to medium-high.Advertisement
Stir together jam and vinegar in a microwave-safe bowl. Microwave on High for 30 seconds. Stir in thyme.
Leave beets smaller than 1 inch wide whole. If larger, cut lengthwise into 1-inch wedges. Toss the beets in a large bowl with oil, garlic powder and salt.
Grill the beets, turning occasionally, until slightly charred, about 10 minutes. Brush with half of the raspberry glaze and continue to cook until tender, 5 to 10 minutes more.
To serve, spread goat cheese on a platter and top with the beets and remaining glaze. Garnish with thyme and raspberries, if desired.
2 vegetable, 1 fat, 1 other carbohydrate, 1/2 high-fat protein