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1
To roast beets:
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Preheat oven to 425.
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Trim beets to remove greens.
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Drizzle with oil.
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Roast, covered with aluminum foil for 25 minutes or until beets are tender.
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At the same time, wrap a trimmed head of garlic in aluminum foil and roast.
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Let beets cool until they are easy to handle.
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8
Remove skins.
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9
(This step can be done a day or two before preparing the appetizer.)
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10
To prepare candied walnuts:
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Lay walnuts out on a baking sheet in a single layer.
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Toast for 5 minutes at 425.
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Remove from oven and let cool in pan.
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14
Place toasted walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts.
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15
Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.
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16
(This step can be done a day or two before preparing the appetizer.)
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17
To prepare garlic toasts:
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Slice a baguette in diagonal slices.
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Spread with roasted garlic and brush with olive oil.
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Toast in heated oven while appetizer is baking.
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21
To prepare appetizer:
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22
Preheat oven to 350.
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23
Chop beets coarsely.
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24
Mix with 1/2 c. candied walnuts, and arrange in a baking dish.
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25
Sprinkle with 1/3 to 1/2 c. crumbled gorgonzola.
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Bake for 20 minutes or until gorgonzola is softened.
