We have now found a new place in Kitsilano for food where European cheese is a bit more affordable, Parthenon, a Mediterranean supermarket, so I’ve managed to load on Parmesan, Cheddar, and bought some Gorgonzola to try it out, and it is nice creamy and with the right amount of blue zing. I thought it would go well with sweeter ingredients like beetroot, carrots and honey, and it really does!
- 3 small beetroot
- 3 carrots
- 2 big onions
- 2 stems purple kale
- 2 teaspoons honey
- 3 teaspoons balsamic vinegar
- 1 teaspoon poppy seeds
- 100 gr gorgonzola
- 300 gr whole wheat farfalle
- olive oil
- salt and pepper
First of all boil the beetroot for 30 to 40 minutes until soft when you stick a knife in them.
Slice the onions thinly, fry them in 4 good tablespoons of olive oil, first on high heat for a minute and then lower heat as much as possible to a point where the oil is still bubbling. Let them cook slowly for about 15 minutes until golden. Then you can add the vinegar and honey and let caramelise on slow heat for another 10 minutes.
Cook the pasta.
Chop the carrots into thin slices and the kale roughly, and brown them in a pan with olive oil for 5 minutes.
Peel and dice the beetroot. Cut the gorgonzola in cubes.
When the pasta is ready lay on your serving bowl, then pour the sauteed vegetables on top, the beetroot, the caramelised onions and the gorgonzola. Sprinkle the poppy seeds.
You can add roasted pine nuts as well to jazz it up.