Pistachio and Gorgonzola Beets
Because beets are more fun with balls of cheese!
Ingredients
4 beets
2 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons mascarpone
2 tablespoons gorgonzola
1 tablespoons half and half
1 tablespoon dried dill
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup pistachios, crushed
Instructions
Preheat oven to 400F. Place a piece of aluminum foil about a foot wide on a baking sheet.
Place beets on aluminum foil and coat them in olive oil. Season with salt and pepper. Wrap the beets tightly in aluminum foil to seal and roast for 1 hour. Once roasted, set beets aside to cool.
Combine mascarpone, gorgonzola and half and half. Roll mixture into 4 small balls and sprinkle them with dill.
Cut beets into quarters and serve with gorgonzola balls and pistachios.
Pistachio and Gorgonzola Beets
Ingredients
Instructions
- Preheat oven to 400F. Place a piece of aluminum foil about a foot wide on a baking sheet.
- Place beets on aluminum foil and coat them in olive oil. Season with salt and pepper. Wrap the beets tightly in aluminum foil to seal and roast for 1 hour. Once roasted, set beets aside to cool.
- Combine mascarpone, gorgonzola and half and half. Roll mixture into 4 small balls and sprinkle them with dill.
- Cut beets into quarters and serve with gorgonzola balls and pistachios.
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