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Roasted Beets with Gorgonzola & Walnuts

  • 2 min read

Roasted Beets with Gorgonzola & Walnuts

Fall came slowly this year in New England, it's vibrant colors co-mingling with the odd seventy-degree days in a happy tangle of blue skies and golden tones. I suppose it was inevitable that the long gray of winter would arrive, and with it the need for fires in the hearth and sweaters all around. 

The seasonal shift compels us to change what we're eating, and the colors of those winter dishes bring rich warmth and flavors long-simmered, in deep shades of red and brown.

This, however, is just a simple salad. Yes, it has rich red tones, and a fall flavor profile, but it comes together quickly- no stirring by the stove for hours on end here! It's an easy addition to a grazing table, and makes a perfect first course for any autumn or winter meal, adding a delicious mix of sweet and tart and the irresistible crunch of toasted nuts. 

We use an aged sherry vinegar for a slightly lighter dressing, but feel free to reach for the balsamic, and if you're not a fan of Gorgonzola substitute some goat cheese or a bit of freshly grated parmesan.

Roasted Beets with Gorgonzola & Walnuts

(Serves 4 as an appetizer)

For the Roasted Beets:

  • 2 large red beets, greens removed, scrubbed and roots trimmed
  • 2 large golden beets, greens removed, scrubbed and roots trimmed
  • 2 T. olive oil
  • Salt & Pepper
For the Salad:
  • 2 oz. Gorgonzola (or use a soft goat cheese or shredded Parmesan)
  • 1/2 C. toasted walnuts, chopped
  • 1 1/2 C. micro greens, sprouts, or arugula
For the Dressing:
  • 4 T. Extra Virgin Olive Oil
  • 2 1/2 T. Aged Sherry Vinegar
  • Salt & Pepper

 Preparation:

  1. Preheat oven to 375° F. and set a rack in the center of the oven.
  2. To roast the beets, cut 4 squares of aluminum foil large enough to form a package around each beet.
  3. Place the beets in the center of the squares, drizzle with a bit of olive oil, add salt and pepper, and wrap the tightly in the foil.
  4. Place the foiled beets on a baking sheet and roast for 35-40 minutes. Set aside to cool slightly.
  5. In a small bowl or lidded jar, combine the dressing ingredients and whisk or shake until emulsified.
  6. When the beets are cool enough to handle, open the foil pouches, and using a paper towel, rub the skin from the beets- this should come off easily.
  7. Slice, then cut into 1/2" dice and place them in a medium bowl. Add the dressing and toss well. If possible, try to get the dressing on the beets while still warm, as they will soak up the flavor of the dressing a bit more.
  8. Arrange a bed of micro greens, sprouts or arugula on a serving platter, reserving a few pieces for garnish.
  9. Add the dressed beets to the greens, crumble the cheese on top, then add the crumbled walnuts. Garnish with reserved greens, and a sprinkle of salt and pepper.