The bold, slightly bitter flavors of lemon rind, olive oil, and Gorgonzola complement the earthy, mildly sweet flavor of the beets.
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
How to Make It
Preheat oven to 450°.
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.
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.
Oxmoor House Healthy Eating Collection
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