by Sara of Sprouted Kitchen
As winter carries on, the season’s root veggies are often best when spending some good time in the oven – bringing out their natural sweetness. I love the caramelized flavors of roasted beets, Brussels sprouts and fennel this time of the year, but feel free to swap any of the veggies for some carrots, parsnips, celery root or sweet potatoes. These richly flavored vegetables pair well with this bold Wisconsin Gorgonzola dressing.
Striking enough to keep up with the vegetables, Gorgonzola presents a bit of sweetness and acidity and the perfect amount of creaminess to this dish. The assertiveness that we love in this cheese makes this a unique vegetarian dish – perfect as the main event or a hearty side when treating your honey next week! See my recipe video for this delicious dish on the Wisconsin Cheese Vimeo Page.
When roasting, make sure all of the vegetables you choose have similar cooking times, and give them ample space on the baking sheet so they get crispy edges instead of steaming.
by Sara of Sprouted KitchenServes 4-6
1 1/2 cups kamut (or farro, barley, wheat berries, etc.)
4 cups broth or water
1 teaspoon salt
1 tablespoon unsalted butter
1 small bunch baby beets (about 6), cleaned and halved
12 ounces Brussels sprouts, halved
1 large fennel bulb, sliced in 1/2” wedges
1 1/2 tablespoons extra virgin olive oil
2 teaspoons balsamic vinegar
1 teaspoon sea salt
1 teaspoon lemon pepper
1/3 cup (about 6 ounces) crumbled Wisconsin Gorgonzola
1 shallot, minced
1/2 teaspoon fresh ground pepper
1 1/2 tablespoons honey
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
2 tablespoons finely chopped flat leaf parsley
Chopped flat leaf parsley, for garnish
Preheat 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.
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.
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.
Assemble the platter with the grains on bottom, add the vegetables, then drizzle on the dressing. Garnish with fresh parsley and serve warm.
Love Sara’s recipe? Check out her Ricotta & Roasted Pear Tartine, Gruyère Grilled Cheese with Sautéed Swiss Chard & Apples and Brie & Cranberry Burgers.