What we ate for dinner tonight. Golden beets, purple potatoes, fennel, onions and greens in a Gorgonzola cream sauce. This was very delicious. Beets can be a difficult food to make a dish with because the flavor is so strong you often only taste beets. You need another strong flavor to balance it out and pull the whole dish together. In this case it was the gorgonzola. I find a strong blue cheese (Gorgonzola or Roquefort) to be perfect for this because of blue cheese’s tendency to pair well with sweet foods - like beets and cranberries. I got the idea from a recipe that pairs beets, fennel and gorgonzola together in a cold salad. I added the greens for the nutrients and color - plus I have more than I can handle on hand because of a friend’s prolific garden.
Makes 2 servings
3 small golden beets
3 small purple potatoes
a handful or two of arugula or spinach ( i used both)
1/3c Whole milk
2 cups water
1/4 red wine vinegar (original recipe used rice vinegar… I think the red wine fits well)
scant 1/8 cup of honey
1-2 tb lemon juice or lemon zest
walnut oil ( I used walnut because I have it and this is a great use for it but olive oil is just as good!)
salt and pepper
2 tb cranberries and slivered almonds (optional or substitue whatever dried fruit/nuts you have).
Wash and scrub the beets and potatoes. Trim the ends off the beets and quarter. Quarter the potatoes. Add in a medium pot add the beets and potatoes, water, vinegar, honey, pinch of salt and scant 1 TB of the lemon juice. Bring to a boil and simmer until cooked (30-40mins). Buy the end there will be about 1 1/2 Cups liquid left.
Put the gorgonzola in a food processor or blender with the milk. Season with a bit of salt and pepper (remember cheese is already very salty) Blend until smooth. May need a bit more milk if your cheese is harder.
Pour the gorgonzola cream into a small saucepan and heat on low until warm - make sure to watch this as dairy can boil over easy.
Wash and cut the ends off the fennel bulb. Cut the bulb into 6 wedges and peel the layers of the fennel apart and set aside. Peel shallots and cut them into thin slices. Heat up olive oil (2 TB) and a TB of lemon juice and a splash of red wine vinegar in a skillet. Around medium heat. Add shallots and cook for 1 min and then add fennel and cook until tender. Season with salt and pepper (should not need much). Just before turning the stove off add in the greens, just need to stir and mix around enough to wilt the greens. Remove from heat.
Assemble dish! Put greens/onions/fennel on plate, top with pieces of beets and potatoes and pour over gorgonzola cream. Top with cranberries and almond slivers. Enjoy!