Golden beets can be a bit tricky to find, but their color bursts off the plate when mixed with the red radicchio. Roast the beets with their skin on, as it slips off more easily once roasted by simply rubbing the vegetable down with your hands or a paper towel. The mild flavor of Gorgonzola won't overwhelm the palate, but if you're opposed to blue cheese, substitute chevre or feta for the best flavor. Be careful not to drown the salad, but keep a dish of the vinaigrette off to the side in case guests wish to add more to their own plates.
Golden Beet Salad with Gorgonzola and Hazelnuts
Time: 50 minutes
3 small golden beets
1 teaspoon olive oil
½ teaspoon kosher salt
½ head radicchio lettuce, torn
¼ cup whole hazelnuts
2 ounces Gorgonzola, crumbled
1. Preheat oven to 375°F.
2. Rub beets with olive oil and sprinkle with salt. Wrap each beet in aluminium foil and place on a baking sheet. Roast until softened, about 35-40 minutes.
3. Remove beets from oven and let cool to the touch. Once cool enough to handle, peel beets and slice into desired shapes.
4. While beets are cooling, place hazelnuts on a baking sheet and roast until skin begins to crack and nuts are fragrant, being careful not to burn, about 3-5 minutes. Remove nuts from oven and place them in a kitchen towel. Bundle kitchen towel and massage hazelnuts inside to remove most skin. Chop hazelnuts once skin is removed.
5. Place sliced beets, torn radicchio, chopped hazelnuts and Gorgonzola crumbles on a plate. Serve with dressing, such as a simple balsamic vinaigrette.
Simple Balsamic Vinaigrette
Time: 5 minutes
½ cup extra virgin olive oil
2 tablespoons + 2 teaspoons balsamic vinegar
Salt and pepper to taste
Whisk olive oil and balsamic vinegar together, or shake in a jar, until combined. Season to taste with salt and pepper.