Beet Carpaccio with Honey Gorgonzola Vinaigrette
Serves: 4 to 6
Ingredients:
6 to 8 red beets, roasted and cut into thinly sliced rounds
2 to 3 avocados, cut lengthwise into thin slices (about 1/8-inch thick)
1 cup toasted walnuts, chopped
1 cup fresh gorgonzola cheese, crumbled
1 pkg. fresh arugula, spring greens or mixed greens
¼ to ½ cup red wine vinaigrette
¾ cup honey gorgonzola vinaigrette (see recipe below)
Salt to taste
Directions:
Place the whole beets on a sheet pan and roast in the oven at 350°F for about one hour, until they are soft all the way through. Cool at room temperature for ten minutes then refrigerate overnight, or for at least 2 to 3 hours.
Once the beets are thoroughly chilled, remove all the skin from each beet. You can use your hands, or a paring knife to do this. Next, slice each beet into 1/8-inch rounds, using a sharp knife or food mandolin. Lay each slice flat on a serving platter or individual plates – for individual servings, cover the entire surface of the plate with the sliced beets without overlapping, approximately 4 slices per person. Drizzle the entire platter with the honey gorgonzola vinaigrette, or about 2 tablespoons each per plate.
Lay the avocado slices over the beets, separating each by 2 to 3 inches. Toss the arugula or greens with the red wine vinaigrette, and season with salt to taste. For individual servings, place about a cup of greens in the center of each plate, over the beets. For long platters, run the greens down the middle of the entire platter. For round platters, place all the greens in the center.
Sprinkle the platter or plate with toasted walnuts and gorgonzola crumbles and enjoy.
Honey Gorgonzola Vinaigrette
Serves: 4 to 6
Ingredients:
1 cup gorgonzola cheese
3 egg yolks
½ cup white wine vinegar
½ teaspoon chopped garlic
1 tablespoon Dijon mustard
1 cup vegetable oil
¼ cup honey
Instructions:
Using a food processor, combine the gorgonzola cheese, egg yolks, vinegar, mustard, garlic and honey. Slowly add the vegetable oil in a steady stream as the food processor continues to blend. Blend until the texture has no lumps and is silky smooth. Season with salt and pepper to taste. Pour into a plastic squirt bottle and drizzle over the beet Carpaccio.
To Store Vinaigrette: Pour into a 12 oz. plastic squirt bottle or airtight container and refrigerate for up to one week.