Honey Roasted Beets with Orange-Pecan-Gorgonzola Crumble by @starinfinitefood
4 servings
π«
8
Beets
π«
38 ml
Olive oil
π§
2.5 g
Salt
β«
1.3 g
Pepper
π―
23 ml
Honey
πΏ
4
Fresh thyme
π₯
30 g
Toasted pecans
π§
57 g
Gorgonzola
π₯¬
1 handful
Arugula
π
5 g
Orange zest
π§
120 ml
Ricotta
Preheat
Preheat oven, prepare pan.
Peel
beets
Peel, chop beets and stems.
Roast
beets
Season, roast beets 30-35 min.
Season
Season, roast stems 15 min.
Chop
toasted pecans
arugula
Chop pecans, cheese, arugula.
Mix
Mix crumble, add zest, stems.
Plate
beets
Ricotta
Plate ricotta, beets, crumble.
Honey Roasted Beets with Orange-Pecan-Gorgonzola Crumble by @starinfinitefood
4 servings
π«
8
Beets
π«
38 ml
Olive oil
π§
2.5 g
Salt
β«
1.3 g
Pepper
π―
23 ml
Honey
πΏ
4
Fresh thyme
π₯
30 g
Toasted pecans
π§
57 g
Gorgonzola
π₯¬
1 handful
Arugula
π
5 g
Orange zest
π§
120 ml
Ricotta
Preparation Steps
Step 1/7
Preheat oven, prepare pan.
Step 2/7
Peel, chop beets and stems.
Step 3/7
Season, roast beets 30-35 min.
Step 4/7
Season, roast stems 15 min.
Step 5/7
Chop pecans, cheese, arugula.
Step 6/7
Mix crumble, add zest, stems.
Step 7/7
Plate ricotta, beets, crumble.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Nutritional Information
Minerals
to inform
Vitamins
to inform
Preparation
Time Information
Preparation
15 minutes
Cooking
35 minutes
Overall
50 minutes
Difficulty
Level
Medium (2/4)
Steps
7 steps
Equipments
Utensils
Appliances
Type
Origin
Source
Platform
Original Creator
@starinfinitefood
Origin
Cuisine
Geographic
to inform
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos