Roast beetroot and hazelnuts with gorgonzola

Name: Roast beetroot and hazelnuts with gorgonzola
Cook time: 30 min
Cuisine: Italian
Ingredients: extra virgin olive oil; salt and pepper; 150g of gorgonzola (or other sharp blue cheese); 100g of roasted hazelnut pieces

STEVE MANFREDI

October 19, 2011

Roast beetroot and hazelnuts with gorgonzolaMarco del Grande

Time:< 30 mins

There's a little too much roughage in their papery skin. But roast those hazelnuts for a few minutes in a moderate oven and rub them gently in a clean towel so the skin is removed and all that intense nutty flavour is released.

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