Roasted beetroot with gorgonzola, walnuts, rocket and aged red wine vinegar
French Cooking Academy · ♥ 813 likes · 17.2K views · 16 min video
Read about beets in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- gorgonzola
- walnuts
- rocket leaves
- black pepper
- sea salt mixed with herbes de Provence
Wash the rocket, reserve it in a bowl in the fridge. Toast the walnuts on a tray in the oven at 180 degrees for a few minutes.
- beetroot
- salt
- olive oil
Coat whole, skin-on beetroots in salt and olive oil, wrap in foil and roast about an hour to an hour 15 minutes; cool a little, then peel.
Slice the beetroot thinly and evenly on a mandolin; keep the slices on the thicker side or they are hard to handle.
- aged vinegar
Lay the slices out and soak them in plenty of the aged vinegar so they are really tangy.
Transfer to a plate to dry a little so the plating does not run with juice, then lay the beetroot out on the serving plate.
Top with rocket dressed in a little olive oil, a piece of gorgonzola and the toasted walnuts; drizzle with olive oil and add extra vinegar.