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1
Preheat the oven to 350 degrees F.
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2
Wash and trim the beets.
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3
Put them into a roasting pan and drizzle with olive oil.
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4
Sprinkle with salt and roast until tender (time will vary depending on the size of the beets).
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5
Remove from the oven and let cool.
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6
When the beets are cool enough to handle, remove the skins, and cut them into quarters.
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7
Toss them in a bowl with the fennel, lemon juice, lemon zest, parsley and oil.
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8
Season with salt and pepper, to taste.
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9
Chill until ready to serve.
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10
Reduce oven to temperature to 325 degrees F. In a small skillet, toss pecans in corn syrup, sugar, cayenne and salt and pepper, to taste.
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11
Bake for 5 minutes, stir and bake for 10 more minutes.
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12
Remove the candied pecans from oven and separate them with a fork.
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13
Reduce the oven temperature to 275 degrees F.
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14
In a medium bowl, beat the egg yolks until pale yellow.
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15
Heat cream and half-and-half in a small saucepan over low heat, and add slowly it to the eggs.
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16
Stir in the Gorgonzola, chives, parsley, and salt and pepper, to taste.
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17
Put 6 ramekins in a baking pan and fill the pan with enough boiling water to come halfway up the sides of the ramekins.
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18
Divide the flan mixture evenly between ramekins.
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19
Cover the baking pan with aluminum foil and bake until the center of each custard is firm, about 35 to 40 minutes.
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20
Remove the pan from the oven and put the ramekins on serving plates alongside some golden beet salad and candied pecans.
