From the Kitchen: BABY BEETS WITH GORGONZOLA CHEESE
6 Servings
12 oz. Gorgonzola Cheese
3 tbsp. White wine
1 tsp. butter
3 tbsp.heavy cream
Clean the Beets, leave 2-3″ of Green.
Steam the beets to a soft bite. In a
pan over low heat melt the gorgonzola with the white wine,
add the butter, and Heavy cream, the
add the butter, and Heavy cream, the
sauce should be creamy and soft after five minutes.
Arrange the beets in a serving dish and spoon the sauce on each beet.
Serve
The variation of this recipe is to use medium size beets cooked to softness and sliced to ½ inch thickness. To make an elegant appetizer you should sear some small scallops rest them on the round beets and cover with the gorgonzola sauce. It is a fantastic combination! Bon Appetit!