⅓ cup seedless raspberry jam (made from Champlain Orchards raspberries)
1 tablespoon raspberry vinegar or red-wine vinegar
1 tablespoon fresh thyme, plus more for garnish
1 pound baby beets, scrubbed and trimmed as desired
1 tablespoon extra-virgin olive oil
1 teaspoon garlic powder
¼ teaspoon salt
4 ounces goat cheese, softened
Fresh raspberries for garnish
Preheat grill to medium-high.
Stir together jam and vinegar in a small saucepan. Cook over medium-low until sauce coats the back of a spoon, 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.
| Adapted from Eating Well