Toasted Sesame Oil & Balsamic with Beets & Gorgonzola
26 October 2008 by Jean Johnson
As usual, it’s what you put on your foundation that makes or breaks a meal. Buried under all the Gorgonzola and toasted walnuts are nothing more than beets, garbs, and beet greens plus Swiss chard. Here’s how it all worked.
My first catering job appeared last week, so I turned to the Red and Yellow Beets with Blue Cheese in Cooking Beyond Measure (page 116). An inspired recipe idea but not one that worked for me at the moment. No yellow beets. No time for roasting. Still, the idea compelled, so I got on a roll went with the flow. Beet and Blues appeared nestled down in a big casserole for toting to the do-wah.
Beets and Blues
Recipe Notes
Boil some red beets until fork tender, slip their jackets off, and cut them into bite-sized chunks. Flash cook the beet greens and Swiss chard leaves (stems severed and saved for another day, leaves chopped nicely). Toss the vegetables with garbanzos.
Dress the works in toasted sesame oil and tangy balsamic vinegar that goes with autumn so well. Salt, pepper, and a dab of Poupon mustard was all it took to make this warm composed salad sumptuous. That plus the cheese and nuts, of course.
One Response to “Toasted Sesame Oil & Balsamic with Beets & Gorgonzola”
Looks delicious–I am a great fan of balsamic, myself. My daughter-in-law was too, until just recently when she read it somewhere the balsamic vinegar is high in lead! Now she is back to wine vinegar. Her loss.
Check out my latest (Nov/08):
Tried and True Recipes from a Caterer’s Kitchen—Secrets of Making Great Foods
http://www.eloquentbooks.com/TriedandTrueRecipes.html
http://www.howfoodswork.blogspot.com
By George Erdosh on Dec 25, 2008