Bright citrus, tangy gorgonzola cheese, earthy beets, and crunchy pistachios make a light yet complex salad that steals the show and complements any main course perfectly. This was one of the most satisfying salads I’ve made in a long time.
Enjoy!
Roasted Beet Salad w/Blood Orange Vinaigrette, Whipped Gorgonzola, and Pistachios
Author: Tonja Engen
Ingredients
- For the Salad:
- 4 medium golden beets
- 4 medium red beets
- 3 Tbls. extra virgin olive oil, divided
- salt and freshly cracked pepper
- 4 or 5 sprigs fresh thyme
- For the Vinaigrette:
- 1 blood orange
- 1 small shallot, finely chopped
- 2 Tbls. red wine vinegar
- ⅓ cup chopped pistachios
- ¼ cup chives, minced
- For The Whipped Gorgonzola:
- 8 oz cream cheese, softened
- 4 oz Gorgonzola cheese
- 4 Tbls. extra virgin olive oil
- ½ tsp. pepper
- ¼ cup whipping cream
Instructions
- Preheat the oven to 425°F (220°C).
- Place the red and golden beets separately in the center of 2 large pieces of foil. Drizzle them with oil and season with salt and pepper. Add a few sprigs of thyme and tightly seal the foil around the beets to make a packet. Place the packets on a rimmed baking sheet and roast until the beets are tender when pierced with a knife, 45 minutes to 1 hour, depending on the size of your beets. Unwrap the beets and let them cool slightly. Remove the skin by pinching and peeling it off with your fingers or rubbing it with a paper towel.
- Squeeze the juice from the orange into a medium bowl. Add the shallot, vinegar, season with salt and pepper and whisk in 1 Tbls. of olive oil.
- To make the whipped gorgonzola, place cheese, cream cheese, olive oil and pepper in a food processor. Blend until very creamy and smooth. Add the whipped cream and blend until smooth.
- Dice the beets and toss them with the dressing.
- To serve, spread the whipped gorgonzola on a medium-sized platter, spooning some of the dressing over the top. Sprinkle with the chopped pistachios, chives, and serve.
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