Roasted beet salad with almond butter and gorgonzola pouches

July 5, 2010 § Leave a comment

I made a fantastic roasted beet salad for Father’s Day- the combination of flavors was unexpected but it turned out great! I tweaked a recipe I found on Epicurious by adding the “gorgonzola pouches”- a different way to incorporate the typical crouton and cheese.

For almond butter:
  • 1/2 cup toasted Marcona almonds
  • 1/2 garlic clove, chopped
  • Pinch of cayenne
  • 1/2 to 1 tablespoon extra-virgin olive oil
For beet salad:
  • 1 1/2 pounds small (2-inch) beets, trimmed
  • 2 tablespoons Sherry vinegar
  • 1/4 cup extra-virgin olive oil, plus extra for roasting
  • 3 tablespoons finely chopped shallot
  • 3 tablespoons finely chopped chives

For Gorgonzola pouches:

  • Frozen phyllo dough, thawed
  • melted butter
  • 2 oz crumbled gorgonzola

Make gorgonzola pouches:

On a greased baking sheet, lay out one sheet of phyllo and brush with melted butter. Layer five more sheets and brush with melted butter between each sheet. Place 1-2 tablespoons cheese in theĀ center and fold the corners in to make a pouch. Bake the pouches until corners are browned, about 7-10 minutes- you can throw them in the oven while the beets roast.

Make almond butter:
Grind almonds to a paste with garlic, 1/4 teaspoon salt, and cayenne in a food processor. With motor running, add just enough oil to make a silky paste. Season with salt.

Make beet salad:
Rub beets with olive oil, wrap in foil, and roast in the oven atĀ 400 degrees for 60 minutes.

After beets have cooled you should be able to peel the skin off with your fingers. First slice horisonatally into rounds, then again into bite-sized wedges.

Whisk together vinegar and 1/2 teaspoon salt in a bowl, then whisk in oil. Add shallot and chives and toss with beets.

Divide almond butter among 6 plates and top with beet salad. Put a gorgonzola pouch on each salad and sprinkle lightly with sea salt.

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