Thursday, June 10, 2010

Roasted Beet Salad with Gorgonzola

Roasted Beet Salad with Gorgonzola

4 red beets
4 yellow beets
1 package mesclum
2 tbs Gorgonzola cheese, crumbled

Preheat the oven at 400 F. Make the vinaigrette recipe below…

Mustard vinaigrette

½ cup wine vinegar
1 tsp salt
½ tsp white pepper
1 tbs French or Dijon mustard
1 ½ cups salad oil

Mix together the vinegar, salt, mustard, and white pepper until salt is dissolved.
Using a whisk, mix in the oil slowly to emulsify it. Set it aside and mix it again before serving.

When the oven is ready, wrap the red beets in foil drizzled with oil and bake them for about 40 minutes to 1 hr.

Cool the beets slightly. Trim the root and stem ends and pull off the peels.

Cut the beets crosswise into thin slices and arrange them in circles on a cold plate.

Add some of the vinaigrette to the mesclum and toss and drizzle about a tablespoon of the remaining vinaigrette to the beets. Place mesclum on top of the beets, sprinkle the tops of the salad with the gorgonzola cheese.

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