Beetroot With Roquefort Recipes

BALSAMIC BEETROOT WITH ROQUEFORT

Balsamic beetroot with Roquefort image

This sweet and savoury starter from Gordon Ramsay is perfect for a special summer dinner party

Provided by Gordon Ramsay

Time 15m

Number Of Ingredients 5

Ingredients

600g cooked baby beetroot (not the type in vinegar), peeled and trimmed
3-4 tbsp olive oil
6-7 tbsp balsamic vinegar
150g roquefort
1-2 tsp sesame seeds, toasted (see Know-how, below)

Steps:

Halve or quarter the beetroot, depending on the size. Heat the olive oil in a large non-stick pan, add the beetroot and sauté for 2-3 mins, tossing well to coat.
Add the balsamic vinegar, season and cook 1-2 mins longer, until reduced right down to a syrupy glaze.
Transfer to a serving bowl to cool, then cover and chill. Can be done up to 1 day ahead. Remove from fridge 30 mins before serving, crumble over the Roquefort and sprinkle with the sesame seeds.

Nutrition Facts : Calories 152 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.01 milligram of sodium

ROASTED GOLDEN BEETS WITH BASIL

Roasted Golden Beets with Basil image

Golden beets at their best!

Provided by Tara Dunn

Categories Beet Recipes

Time 35m

Yield 4

Number Of Ingredients 4

Ingredients

4 large golden beets, peeled and cubed (1/2-inch)
1 tablespoon olive oil, or to taste
2 tablespoons chopped fresh basil, or to taste
sea salt and freshly ground black pepper to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Set out a large sheet of aluminum foil and set peeled, cubed beets on top. Fold up the edges to guild a aluminum foil bowl. Drizzle with olive oil and sprinkle with basil. Season with salt and pepper.
Roast in the preheated oven until beets are soft, about 30 minutes.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 23.7 g, Fat 3.8 g, Fiber 7 g, Protein 4 g, SaturatedFat 0.5 g, Sodium 193.6 mg

ROMAINE AND ROASTED-BEET SALAD WITH CREAMY ROQUEFORT DRESSING

Romaine and Roasted-Beet Salad with Creamy Roquefort Dressing image

Categories Salad Leafy Green Vegetarian Blue Cheese Beet Fall Bon Appétit

Yield Makes 6 first-course servings

Number Of Ingredients 14

Ingredients

For dressing
1/2 cup mayonnaise
1 large shallot, minced
1 tablespoon Sherry wine vinegar
1 large garlic clove, minced
2 teaspoons Dijon mustard
1/3 cup crumbled Roquefort cheese
3 tablespoons whipping cream
For salad
6 medium beets, tops trimmed
3 hearts of romaine lettuce, quartered lengthwise, ends left intact
1 small red onion, thinly sliced
1 watercress bunch, thick stems trimmed
3/4 cup walnut halves, toasted

Steps:

Make dressing:
Whisk first 5 ingredients in small bowl to blend. Fold in Roquefort cheese and cream. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Make salad:
Preheat oven to 400°F. Wrap beets tightly in foil. Bake until tender, about 1 hour 15 minutes. Cool beets; peel and cut each into wedges.
Arrange 2 lettuce quarters crosswise on each of 6 large plates. Surround lettuce on each plate with beet wedges. Top with some onion slices and watercress sprigs. Drizzle with dressing, sprinkle with walnuts and serve.

PEAR AND ROAST BEETS WITH ROQUEFORT

Pear and Roast Beets With Roquefort image

Provided by Moira Hodgson

Categories salads and dressings, appetizer, side dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

6 beets
1/2 cup walnuts
1 bunch watercress, stems trimmed
1 head endive, cut in thin slivers
1/4 cup walnut oil
1 tablespoon red wine vinegar (or to taste)
Coarse salt and freshly ground pepper to taste
1 Comice or Bartlett pear
1/3 pound Roquefort cheese

Steps:

Preheat oven to 375 degrees. Trim the stems from the beets. Place the beets on a rack and bake them in their skins for about an hour, or until they are tender when tested with a fork. Cool and slip off their skins.
While the beets are cooling, place the walnuts on a baking sheet and toast them in the oven for about 10 minutes. Remove, cool and chop coarsely.
Place the watercress leaves and the endive in a bowl. Whisk together the walnut oil, vinegar, salt and pepper and pour the dressing over the watercress and endive. Toss thoroughly and correct seasoning.
Slice the beets; core and slice the pears. Divide the salad among four plates. Arrange slices of beets and pears on each salad plate. Crumble the Roquefort over the top, sprinkle with walnuts and a little more pepper and serve.

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 18 grams, Carbohydrate 21 grams, Fat 28 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 791 milligrams, Sugar 13 grams

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