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Roasted Beets with Walnut Gorgonzola Dressing Recipe | |
American Sauces | |
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Ingredients:
1 1/2 to 1 3/4 pounds beets, trimmed and halved2 tablespoons olive oil 1/2 teaspoon kosher salt 1/4 teaspoon black pepper For the Walnut Gorgonzola Dressing 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 kosher salt 3 ounces Gorgonzola cheese 1/4 cup light or heavy cream
Directions:
Preheat the oven to 425 degrees F.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. 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. 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. 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. Combine the beets with the dressing and serve over pasta or greens. Serves 4 to 6.
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