Baby Beets with Gorgonzola
Chef Yvon Gros studied in some of the best cooking schools in his native France and cooked for years in high-end restaurants in Vail, but when the rural life beckoned, he and his wife, Joanna, moved to Colorado’s wine country to start the Leroux Creek Inn & Vineyards in Hotchkiss. Since 2000, Yvon has taken guests on culinary adventures at the adobe bed and breakfast.
Leroux Creek Inn takes the farm-to-table concept seriously. Any produce that isn’t picked right in Yvon’s garden is grown within a 15-mile radius of the inn. For his baby beets and gorgonzola recipe, Yvon took a trip to a farmer down the road, who picked the beets right in front of him. While generations of Americans are still scarred by childhood memories of being force-fed canned beets, Yvon’s guests quickly realize fresh baby beets are something else entirely. “The freshness and the maturity of small beets is different from a huge beet, which loses flavor,” he said. In the dish, “the beets are pretty mellow, but the gorgonzola doesn’t take that away — it makes a wonderful blend between the two.” Yvon finds that his red Chambourcin wine, made from grapes grown at Leroux Creek Inn, makes the perfect pairing with much of the locally grown cuisine.
|Number of Servings:||6|
|Ingredients:||1 dozen baby beets
6 oz gorgonzola cheese
1 Tbsp white wine
1 tsp butter
1 Tbsp heavy cream
|Directions:||Clean the beets, leaving 2-3” of green. Steam the beets to a soft bite. In a pan over low heat melt the gorgonzola with white wine and butter, add 1 Tbsp heavy cream. The sauce should be creamy and soft. Arrange the beets in a serving dish and spoon the sauce on each beet.|