Roasted Beets with Walnut Gorgonzola Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Unfortunately, beets are not on the top-ten list of favorite foods for many people. Most people hate them because they've only eaten them boiled or canned, but I was fortunate enough to try the real thing at an early age. So they're on my top-ten list, and this recipe might just be a great way to get them on yours. The roasting brings out the sweetness and intensifies the depth of flavor that is lost when you boil. Once you roast a beet, you'll never go back. Don't throw away the beet greens: braise or sauté them if they are large, or add them to salad greens if they are small.The rich, thick Walnut Gorgonzola Dressing is also great on burgers or grilled portobello mushrooms or mixed into greens. Ingredients:
1 1/2 to 1 3/4 pounds beets, trimmed and halved |
2 tablespoons olive oil |
1/2 teaspoon coarse salt |
1/4 teaspoon black pepper |
1 bunch arugula, well washed and torn apart |
2 tablespoons extra-virgin olive oil |
1/4 cup chopped walnuts |
1/4 red onion, thinly sliced |
2 tablespoons chopped fresh basil leaves |
1 tablespoon balsamic vinegar |
1/4 teaspoon coarse salt |
3 ounces gorgonzola cheese |
1/4 cup light or heavy cream |
Directions:
1. Preheat the oven to 425 degrees.
2. To roast the beets: Place the beets, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in a roasting pan and cook until the beets are tender, about 40 minutes. When they are cool enough to handle, remove the skins and slice the beets.
3. Place the beets in a medium-sized mixing bowl and toss with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
4. To make the Walnut Gorgonzola Dressing: Place a large skillet over medium-high heat and, when it is hot, add the extra-virgin olive oil. Add the walnuts and cook until they are browned, about 2 to 3 minutes. Transfer to a small mixing bowl and when the walnuts have cooled to room temperature, add the onion, basil, vinegar and salt.
5. Place the Gorgonzola cheese and cream in a blender or food processor fitted with a steel blade and process until smooth. Transfer to the bowl with the walnuts and mix to combine.
6. Divide the arugula between 4 to 6 plates and top with equal amounts of beets. Serve immediately with a large dollop of Walnut Gorgonzola Dressing.
7. The Figs Table by Todd English and Sally Sampson Simon & Schuster
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