Balsamic Marinated Beets

These beets are good on their own or you can serve them on a arugula salad with goat cheese and granny smith apples, or on a croute with herbed goat cheese.

1 lb. Beets, boiled, peeled
2 T. Balsamic vinegar
1 t. Dijon mustard
1/2 t. dried thyme or 1 t. fresh
1 shallot minced
1/4 C. virgin olive oil
salt and pepper to taste


Combine vinegar, mustard, shallot and thyme, blend well. Slowly whisk in the olive oil until well emulsified. Season to taste with salt and pepper.

Slice or dice beets according to preference. Place in roasting pan, combine dressing with beets and let soak for at least 2 hours but overnight is better.  Cover beets with water then roast for 45 minutes at 375 or until tender.  

Let this dish come to room temperature before serving.

Peanut Butter Turtle Pie

8oz.    PHILADELPHIA Cream Cheese, softened

1/3

cup creamy Peanut Butter

1/2

cup sugar

2

cups thawed COOL WHIP

1/4

cup caramel ice cream topping

1

 pie crust

1/2 pkg peanut butter chips

1/2 pkg milk chocolate chips

1/4

cup coarsely chopped pecans

2

squares BAKER'S Semi-Sweet Chocolate

BAKE pie crust according to directions on package. Melt peanut butter and chocolate chips together in microwave; spread on bottom of crust. Allow to cool.

BEAT cream cheese, peanut butter and sugar in large bowl with mixer until well blended. Add COOL WHIP; mix well.

SPREAD caramel topping onto bottom of crust; cover with cream cheese mixture. Freeze 4 hours.

TOP with nuts just before serving. Melt chocolate as directed on package; drizzle over pie.