Roasted Beet & Gorgonzola Appetizer

• One bunch beets (3 or 4)
• 1Tablespoon olive oil or Wegmans basting oil
• 1/2 cup walnuts
• 1/4 cup sugar
• 1/3 to 1/2 cup Gorgonzola, crumbled
• 1 baguette
• 1 head of garlic, roasted

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

beets, olive oil, walnuts, sugar, gorgonzola, baguette, garlic

Taken from www.epicurious.com/recipes/member/views/roasted-beet-gorgonzola-appetizer-50114197 (may not work)