Gorgonzola Vinaigrette on Roasted Vegetables and Kamut Salad

Gorgonzola Vinaigrette on Roasted Vegetables and Kamut Salad

servings
6

Ingredients






















Cooking Instructions

1

Heat oven to 400°F. Rinse the kamut. Add the kamut, salt, and broth or water to a large pot. Bring the liquid to a boil, turn it down to a simmer, cover and cook for 40-50 minutes until the grains are plump and soft, adding water to the pot if it gets dry before the grains are cooked. Stir in the unsalted butter, cover and set aside.


2

While the grains are cooking, combine the beets, Brussels sprouts and fennel wedges on a large rimmed baking sheet. Drizzle with the oil, balsamic, salt and pepper and toss everything with your hands to coat. Add oil if needed, to make sure all vegetables are coated. Roast on the middle rack for about 40 minutes until the beets can be easily pierced with a knife.


3

While vegetables are cooking, make your vinaigrette. In a bowl smash the gorgonzola with a fork to mash it up. Add the minced shallots, pepper, honey and olive oil; mash well to combine. Whisk in the cider vinegar and parsley and alter to your taste.


4

Assemble the platter with the grains on bottom, add the vegetables, then drizzle on the dressing. Garnish with fresh parsley and serve warm.


Ingredients






















Cooking Instructions

1

Heat oven to 400°F. Rinse the kamut. Add the kamut, salt, and broth or water to a large pot. Bring the liquid to a boil, turn it down to a simmer, cover and cook for 40-50 minutes until the grains are plump and soft, adding water to the pot if it gets dry before the grains are cooked. Stir in the unsalted butter, cover and set aside.


2

While the grains are cooking, combine the beets, Brussels sprouts and fennel wedges on a large rimmed baking sheet. Drizzle with the oil, balsamic, salt and pepper and toss everything with your hands to coat. Add oil if needed, to make sure all vegetables are coated. Roast on the middle rack for about 40 minutes until the beets can be easily pierced with a knife.


3

While vegetables are cooking, make your vinaigrette. In a bowl smash the gorgonzola with a fork to mash it up. Add the minced shallots, pepper, honey and olive oil; mash well to combine. Whisk in the cider vinegar and parsley and alter to your taste.


4

Assemble the platter with the grains on bottom, add the vegetables, then drizzle on the dressing. Garnish with fresh parsley and serve warm.


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