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Beetroot with pears and Gorgonzola

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Ingredients for 4 servings:

  • 700 g beetroot
  • 2 bulb(s)
  • 100 ml cream
  • 1 tbsp walnuts
  • 200g Gorgonzola
  • lemon juice
  • salt and pepper
  • Parsley
  • Butter for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Cook and peel the beetroot, then slice. Peel and quarter the pears, remove the cores, and cut into thick slices. Sprinkle with lemon juice. Layer the beetroot and pears in a roof-tile-like layer in a buttered ovenproof dish and season with salt and pepper. Meanwhile, melt the Gorgonzola in the cream. Add the chopped parsley. Pour the cheese and cream mixture into the sides. Crumble the walnuts and sprinkle over the vegetables. Bake in a hot oven at 200°C (top/bottom heat) for about 15 minutes. Serve with potatoes or bread. My tip: Cook and peel the potatoes along with the beetroot and layer them in the dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Beetroot with pears and Gorgonzola