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golden beet olive oil red jalapeno chile distilled vinegar kosher salt Gorgonzola cheese baby arugula
Viewed: 33 - Published at: 9 years agoIngredients
- 1 large golden beet, or 3 medium red beets (about 12 ounces), trimmed
- 1/3 cup olive oil
- 1 red jalapeno chile, stemmed, seeded, and minced
- 1 tablespoon distilled vinegar
- Kosher salt and freshly ground black pepper
- 1/3 cup gorgonzola cheese, crumbled
- 1 cup baby arugula
Method
- Preheat the oven to 400 degrees F.
- Wrap the beet tightly in foil.
- Roast the beet directly on the oven rack for 40 minutes, or until just tender when pierced with a knife.
- Unwrap, cool to room temperature, and then refrigerate until completely chilled.
- (The beet can be made 1 day ahead.
- Wrap in plastic and refrigerate.)
- For the chile oil: In a small saucepan, combine the oil and minced chile, and set over medium-high heat.
- As soon as the chile begins to sizzle and turns orange in color, turn off the heat.
- Transfer the chile oil to a small bowl and cool completely.
- (The chile oil can be made 1 day ahead.
- Keep covered at room temperature.)
- Carefully peel the beet.
- Using a mandolin, set at 1/8-inch thickness, or a very sharp knife, cut the beet into paper-thin rounds.
- Arrange the beet slices overlapping on a large platter.
- Sprinkle the vinegar all over.
- Drizzle some of the chile oil (with the minced chile) all over the beets.
- Season the beet slices generously with salt and pepper.
- Sprinkle all over with the Gorgonzola cheese.
- Garnish with the arugula and serve.
