| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 6 1/2 |
tb |
Olive oil |
| 6 |
sm |
Unpeeled beets; scrubbed, tops |
|
|
; trimmed |
| 10 |
|
Shallots; peeled |
| 2/3 |
c |
Pecan halves |
| 2 |
tb |
Red wine vinegar |
| 1 |
lg |
Garlic clove; minced |
| 2 |
sm |
Heads Boston lettuce; torn |
| 2/3 |
c |
Crumbled Gorgonzola cheese; (about 3 ounces) |
INSTRUCTIONS
Preheat oven to 375F. Brush large baking sheet with 1/2 tablespoon olive
oil. Place beets on prepared baking sheet and roast beets 30 minutes. Add
shallots to same sheet. Sprinkle beets and shallots with salt and pepper
and roast 30 minutes. Push beets and shallots away from 1 corner of sheet
and scatter pecans in corner. Roast beets, shallots and pecans until
vegetables are tender and pecans are golden brown, about 6 minutes. Cool
vegetables and pecans to room temperature, about 15 minutes.
Whisk remaining 6 tablespoons olive oil, vinegar and garlic in small bowl
to blend. Season dressing to taste with salt and pepper.
Transfer pecans and shallots to large bowl and add lettuce. Peel and slice
beets; add to salad. Toss salad with enough dressing to coat. Sprinkle with
Gorgonzola cheese and serve.
Makes 6 servings.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 1645 Calories (kcal); 158g Total Fat; (83% calories from fat);
28g Protein; 42g Carbohydrate; 67mg Cholesterol; 1043mg Sodium Food
Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 5 Vegetable; 0 Fruit; 29
1/2 Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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