Beets with Walnut Gorgonzola Sauce
source: Epicurious
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 or other greens, well washed and torn apart.
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 coarse salt
3 ounces Gorgonzola cheese
1/4 cup light or heavy cream
- 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.
- 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.
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