Beet and Gorgonzola Tower

Makes 2 servings

Preparation 20 minutes, cooking 30 minutes

Ingredients

• 2 beets
• ½ cup of gorgonzola cheese – room temperature
• ½ cup of walnuts (toasted)
• 1 clove of garlic, minced
• 1 shallot, minced
• 2 tablespoons of sherry wine vinegar
• 6 tablespoons of quality olive oil

Directions

1. Preheat oven to 375°F.   Trim the greens from the beets and place in boiling salted water.  Allow them to cool until easy to handle.  Peel the beets and cut into ½ inch thick rounds.
2. Using a round cutter, cut a perfect circle out of each beet round.  Place the rounds on a baking sheet and set aside.
3. In a small skillet add garlic, shallots and sherry wine vinegar.  Add a pinch of salt and pepper to taste and bring the mixture to a boil.
4. Remove from heat and pour into a boil.  Whisk in olive oil.  Sprinkle the dressing lightly over beets and take them to the oven to raost for 10 –15 minutes.
5. Put the room temperature cheese into a piping back with a wide tip or no tip at all.  Pipe cheese onto two beet disks.  Place another beet disk on top and press down lightly.
6. Drizzle with dressing and toasted walnuts.