About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Roasted Beet, Goat Cheese and Walnut Tart | Main | Stacked Roasted Beet Salad with Goat Cheese Fritter »

Roasted beet with Many Flavors+ Bonus Beet Greens

By Jan


Well, maybe I went a little overboard with the components but the result was a crowd-pleasing dish.
Flavors from the book are:
Apples, CHEESE, fennel, LEMON, DIJON MUSTARD, OLIVE OIL, onions,


3 Bunches of fresh beets (about 12 small to medium beets)
2 Macintosh apples—cored (not peeled) chunked
1 large sweet onion, cut into thin wedges
1 fennel bulb cut into thin wedges (reserve the tops)


2 tablespoons of olive oil
1 tablespoon of butter

1/4-cup fresh lemon juice
2 teaspoons Dijon mustard
1/2-cup olive oil
1/2 cup crumbled Gorgonzola cheese
Large pinch of kosher salt
Few grinds of lack pepper
1/4 cup chopped fennel fronds.

Remove all but the top inch of the beet greens, chop and wash the greens and the stems separately in a few changes of water. Without drying, set aside.


Set the oven to 400°.
After washing well, cut the small beets in half and the larger
ones into quarters.
Toss the beets, apples, onions and fennel in a large roasting pan (I lined mine with parchment paper to make clean-up easier) with 1 tablespoon of olive oil.


Roast for about 45 minutes or until the beets are fork tender.

Mean while make the dressing.

Mix the lemon juice with the Dijon; whisk in oil. Stir in the rest of the ingredients.


As soon as the roasted veggies come out of the oven sprinkle them with a generous pinch of kosher salt and put into a mixing bowl. Add as much dressing as you like. I used about half of it. Mix gently, put into serving bowl.


You will notice that the onions, apple and fennel mostly melted away, leaving the beets in a luscious sauce formed by the dressing combining with the melted veggies. Rich but you can still totally taste the beets.

The bonus:

In a large skillet, sauté the remaining stems in the butter for about 3 or 4 minutes before adding the washed greens.


Put the cover on and let the greens cook for about 5 minutes. Add a little salt and they are done!


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This page contains a single entry from the blog posted on January 17, 2012 6:57 AM.

The previous post in this blog was Roasted Beet, Goat Cheese and Walnut Tart.

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