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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Beets
Preheat the oven to 400°F (200°C). Wash and scrub the beets to remove any dirt. Trim the tops and roots, but leave the skin on.
- 2
Roast the Beets
Place the beets on a sheet of aluminum foil, drizzle with olive oil, and sprinkle with salt and black pepper. Wrap them tightly in the foil and place on a baking sheet. Roast for 45-60 minutes, or until they are tender when pierced with a fork.
- 3
Cool and Peel
Once roasted, remove the beets from the oven and let them cool slightly. Once cool enough to handle, peel the skins off using your hands or a paper towel.
- 4
Slice the Beets
Slice the roasted beets into wedges or rounds, depending on your preference.
- 5
Assemble the Dish
On a serving platter, arrange the sliced beets. Crumble the gorgonzola cheese over the top, add a generous dollop of pear chutney, and sprinkle with toasted almonds.
- 6
Serve
Serve immediately while warm, or allow to cool to room temperature before serving.