Prep: 17 minutes; Cook: 40 minutes
The bold, slightly bitter flavors of lemon rind, olive oil, and Gorgonzola complement the earthy, mildly sweet flavor of the beets.
Oxmoor House JUNE 2006
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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