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Roasted Beet and Gorgonzola Salad

Serves 4


1/2 lb. red beets, washed, stems and leaves removed
1/2 lb. golden beets, washed, stems and leaves removed
1/2 cup sunflower seeds, unsalted and shelled
1 bulb fennel, cored, halved and cut into 1/8-inch thick slices
6 cups mache
1 tablespoon minced shallots
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup vegetable oil
6 oz crumbled blue cheese
8 French bread croutons, for serving


  1. Preheat the oven to 425° F.
  2. Wrap the red beets in 1 large piece of aluminum foil, and the golden beets in another large piece of aluminum foil, closing the packets tightly. Roast in the oven until tender, about 1 hour. Remove from the oven, unwrap the beets and cool. When the beets are cool enough to handle, peel and cut into 1/2-inch cubes. Place the beets in a small bowl.
  3. Spread the sunflower seeds on a small baking sheet and toast lightly in the oven, about 3 minutes, shaking once during cooking to turn. Remove from the oven and cool.
  4. Place the fennel and mache in a large bowl.
  5. In a small bowl, mix together the shallots, lemon juice, salt, and pepper, and whisk in the oil in a steady stream to emulsify. Toss the beets with a small amount of the dressing, and the fennel and mache with the remaining dressing. Adjust seasoning to taste with salt and pepper.
  6. Divide the mache and fennel among 4 salad plates. Arrange the beets on top of the greens, and top with the crumbled cheese. Sprinkle 2 tablespoons of seeds over each salad and serve with toasted French bread croutons.
Author: 4/24/05
Season: Fall