Blood Orange Roasted Beets with Crumbled Cheese
For making Blood Orange Roasted Beets with Crumbled Cheese, you will need
- four golden beets, trimmed and scrubbed
- four red beets, trimmed and scrubbed
- 3 Tbsp Sonoma Farm’s Organic Blood Orange extra virgin olive oil
- Zest from a blood orange for garnish
- One tsp fresh minced rosemary or ½ tsp dried
- Salt and pepper, to taste
- 200 ml Sonoma Farm’s Balsamic
- A couple of handfuls of arugula
- 1/3 cup hazelnuts, lightly crushed
- 1/3 cup crumbled blue cheese,
The blood orange oil, Zest, rosemary, Salt, and pepper should all be combined in a bowl. Beets should be thoroughly coated with oil before being tossed in. Each beet is wrapped in foil on a baking pan with a rim. Roast for 45 to 1 hour or until tender with a knife. Remove and leave aside until touchable cool. Use a paper towel once they have cooled. Peel the skins off.
Prepare the balsamic reduction while the cold beets. Add the balsamic and heat to a simmer over low heat in a small, heavy-bottomed saucepan. Stirring regularly, allow it to simmer for about 20 minutes or until reduced by half; the mixture should be thick and syrupy. Balsamic will continue to thicken and decrease after being removed from the heat.
Add cheese and hazelnuts to the beets once they have been placed. Add a few orange slices as a garnish. Serve the remaining balsamic reduction on the side and drizzle a few tablespoons over the meal. Now your delicious Blood Orange Roasted Beets with Crumbled Cheese and Hazelnuts, Drizzled with a Tangerine Balsamic, is ready! Serve immediately. Isn’t that an easy Christmas recipe? It can make your Christmas party a memorable one for you as well as your guests for sure.