This popsicle is a meal unto itself. The classic pairing of fresh goat cheese, balsamic vinegar and beets is elevated to dessert status by the addition of a puree of mixed berries and a dash of honey. Take your time snacking on one of these. You’ll find that it is a nutritious, well deserved treat.
- 3 medium beets
- 2 c frozen mixed berries
- 3 tablespoons honey, divided use
- 1 tablespoon balsamic vinegar
- 1 c chevre
- 2 tablespoons milk
Preheat oven to 375 degrees F. Trim and wash the beets, wrap in a piece of aluminum foil, and roast until tender, about 45 minutes. Open the foil and, once cool enough to handle, gently peel the skins. Allow to fully cool (you can speed up the process in the fridge if you’d like).
Add the peeled, roasted beets, frozen berries, 1 tablespoon honey, and balsamic vinegar to a food processor or blender, and process until smooth. Pour the mixture into a bowl and rinse the food processor or blender.
Add the chevre, remaining 2 tablespoons honey, and milk to the food processor or blender and process until smooth.
Alternate spooning layers of the beet mixture and chevre into popsicle molds. Eat any leftovers with a spoon. Add popsicle sticks and freeze until hard, at least 6 hours.