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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Prep: 17 minutes; Cook: 40 minutes Ingredients:
2 pounds fresh beets (about 5 medium) |
2 teaspoons olive oil, divided |
1/4 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
2 teaspoons white wine vinegar |
2 tablespoons minced shallot (1 large) |
1 tablespoon finely chopped fresh sage |
1/2 teaspoon grated fresh lemon rind |
2 tablespoons chopped walnuts, toasted |
2 tablespoons crumbled gorgonzola cheese |
Directions:
1. Preheat oven to 450°.
2. Trim roots and stems from beets. Peel beets, and cut into 1/2-inch pieces. Combine beets, 1 teaspoon oil, 1/8 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl; toss well. Spread beets in a shallow roasting pan, and bake at 450° for 40 minutes or until tender.
3. Place beets in a medium bowl. Add remaining 1 teaspoon olive oil, remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, and next 3 ingredients; toss well. Sprinkle with walnuts and cheese. Serve at room temperature.
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