GRILLED GORGONZOLA AND BEET GREEN SANDWICH
This dish is the one that inspired me to devote a week of Recipes for Health to toaster-oven vegetable and grilled cheese sandwiches. I made it one night after a day preparing enough quiche to feed 80 for a book signing. When I got home I had still more quiches to make in my own kitchen, and the last thing I wanted to do was cook dinner for myself. But I was hungry. So I looked in the refrigerator and found a bowl of beet greens that I'd blanched a day or two earlier, and roasted beets that had once been attached to those greens. I pulled a couple of slices of bread from the freezer, looked in my cheese bin, and here is what I slapped together. I loved it so much that I made it again the next night. It's always a good idea to blanch greens as soon as you get them home from the market. You never know when you'll want to use them in a pinch.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 10m
Yield Serves 1
Number Of Ingredients 7
Steps:
- Rub surface of one slice of bread with the cut clove of garlic if desired. Spread blue cheese over the bread. If you wish, save a little cheese for the top slice.
- Toss greens with herbs if desired. Spoon over cheese and press down onto the bread. Drizzle on 1/4 teaspoon olive oil. Arrange beet slices over the greens. If desired, add a little more cheese: either spread on the top slice of bread or sprinkle it over the beets. If desired, rub second piece of bread with the cut garlic clove before spreading with cheese. Place over beets and press down firmly. Drizzle remaining olive oil over the top slice.
- Toast in toaster oven for 3 to 4 minutes, until cheese has melted. Remove from toaster, press down firmly, cut in half and serve.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 8 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 561 milligrams, Sugar 7 grams, TransFat 0 grams
WARM GOAT CHEESE, BEET AND ARUGULA SANDWICHES
Steps:
- Preheat broiler.
- Whisk together vinegar, mustard, and salt and pepper to taste, then whisk in 2 tablespoons oil. Toss beets with vinaigrette.
- Arrange bread on a large baking sheet and brush tops with remaining tablespoon oil. Season with salt and pepper and broil 6 inches from heat 1 to 1 1/2 minutes, or until edges are golden. Remove 4 slices from oven. Turn remaining 4 slices over on baking sheet and spread thickly with goat cheese. Broil 1 minute more and transfer to plates. Top goat cheese with drained beets, onion, arugula, and remaining bread, toasted sides up.
ROASTED BEETS WITH WALNUT GORGONZOLA DRESSING
Provided by Todd English
Categories Salad Cheese Nut Vegetable Appetizer Roast Vegetarian Wheat/Gluten-Free Basil Walnut Arugula Beet Fall Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees.
- To roast the beets: Place the beets, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in a roasting pan and cook until the beets are tender, about 40 minutes. When they are cool enough to handle, remove the skins and slice the beets.
- Place the beets in a medium-sized mixing bowl and toss with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
- To make the Walnut Gorgonzola Dressing: Place a large skillet over medium-high heat and, when it is hot, add the extra-virgin olive oil. Add the walnuts and cook until they are browned, about 2 to 3 minutes. Transfer to a small mixing bowl and when the walnuts have cooled to room temperature, add the onion, basil, vinegar and salt.
- Place the Gorgonzola cheese and cream in a blender or food processor fitted with a steel blade and process until smooth. Transfer to the bowl with the walnuts and mix to combine.
- Divide the arugula between 4 to 6 plates and top with equal amounts of beets. Serve immediately with a large dollop of Walnut Gorgonzola Dressing.
BEET, WALNUT AND GORGONZOLA SALAD
Categories Salad Cheese Leafy Green Nut Vegetarian Quick & Easy Blue Cheese Walnut Beet Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake until beets are tender when pierced with fork, about 1 hour. Cool slightly. Peel and slice beets. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Whisk olive oil, Sherry wine vinegar, garlic and sugar in medium bowl to blend. Season dressing to taste with salt and pepper.
- Combine mixed greens, sliced green onions and beets in large bowl. Pour dressing over and toss to coat. Divide salad among 6 plates. Sprinkle with Gorgonzola cheese and toasted walnuts and serve.
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