BALSAMIC BEETROOT WITH ROQUEFORT
This sweet and savoury starter from Gordon Ramsay is perfect for a special summer dinner party
Provided by Gordon Ramsay
Categories Buffet, Dinner, Starter
Time 15m
Number Of Ingredients 5
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
ROMAINE AND ROASTED-BEET SALAD WITH CREAMY ROQUEFORT DRESSING
Categories Salad Leafy Green Vegetarian Blue Cheese Beet Fall Bon Appétit
Yield Makes 6 first-course servings
Number Of Ingredients 14
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.
ENDIVE, BEET AND ROQUEFORT SALAD
Categories Salad Vegetarian Quick & Easy Blue Cheese Beet Winter Endive Bon Appétit
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat over to 350°F. Wrap beets in foil. Bake until tender, about 1 hour. Cool slightly. Peel beets. Halve lengthwise, then slice. Transfer to medium bowl and set aside.
- Combine lemon juice, mustard and celery seeds in bowl. Gradually whisk in oil. Season with salt and pepper. Add half of dressing to beets and mix to coat. (Can be prepared 1 day ahead. Cover beets and chill. Cover remaining dressing and let stand at room temperature.)
- Place endive in another medium bowl. Add remaining dressing and toss to coat. Mound endive in center of large platter. Surround with beets. Sprinkle Roquefort and chives over and serve.
BEETROOT WITH ROQUEFORT
Make and share this Beetroot With Roquefort recipe from Food.com.
Provided by PinkCherryBlossom
Categories Cheese
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
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 minutes, tossing well to coat.
- Add the balsamic vinegar, season and cook 1-2 minutes longer, until reduced right down to a syrupy glaze.
- Transfer to a serving bowl to cool; cover and chill.
- Can be done up to 1 day ahead.
- Remove from fridge 30 minutes before serving.
- Crumble over the Roquefort.
- Sprinkle with the sesame seeds.
Nutrition Facts : Calories 148.3, Fat 11.1, SaturatedFat 4.4, Cholesterol 16.9, Sodium 397.8, Carbohydrate 7.6, Fiber 2.1, Sugar 5.1, Protein 5.3
PEAR AND ROAST BEETS WITH ROQUEFORT
Provided by Moira Hodgson
Categories salads and dressings, appetizer, side dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 9
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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- I took ready for use baked beetroot from the supermarket, but you can also boil or bake beetroot by yourself.
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