Ingredients
- extra virgin olive oil
- salt and pepper
- 150g of gorgonzola (or other sharp blue cheese)
- 100g of roasted hazelnut pieces
Method
For 4 people, trim the stem and beard from 20 small-to-medium beetroots. A mixture of the usual red and unusual golden beets is a good idea. Scrub them well with a soft brush under cold water. Place them in aluminium foil and sprinkle with a little extra virgin olive oil, salt and pepper. Seal the package and roast in a preheated 180C oven until they are tender. It will take 15 mins or more, depending on their size.
Open the foil and cool before peeling and quartering each one. Place the quartered beets on a ceramic plate and sprinkle with a little extra virgin olive oil, salt and pepper. Break up 150g of gorgonzola (or other sharp blue cheese) into pieces and scatter them on the beets. Place under the grill for a minute until the cheese has melted.
Finish by scattering 100g of roasted hazelnut pieces on top and serve.
This recipes is featured in the book, Vegetarian which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
