Oven Roast Beets with Gorgonzola and Walnut Dressing
Servings: 6
1 kg small beetroot
2 gloves garlic, whole
100 mls olive oil
1 red chilli, seeded and slice
2 lemons, cut into wedges
Fresh thyme
Salt and pepper
Gorgonzola and walnut dressing:
50 g gorgonzola cheese
Red onion, finely chopped
100 mls olive oil
1 clove garlic
Juice of 1 lemon
½ red chilli, seeded and chopped
½ cup parsley, chopped
¼ cup walnuts
Salt and pepper
Place cut or whole beets in a roasting dish with garlic, olive oil, chilli, lemons and thyme. Season. Cover with foil and roast for 1 hour at 180.
Remove lemons and drizzle with dressing while still warm.
Combine all dressing ingredients together except parsley, walnuts and seasoning.
Blend till creamy.
Add walnuts and parsley, season.
Submitted by: Sue Fleischl
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