From the Kitchen:  BABY BEETS WITH GORGONZOLA  CHEESE

2 dozen Baby Beets

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

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!