Beetroot, Gorgonzola and honey caramelised onions farfalle


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!

2 people

50 minutes

  • 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.

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2 responses to “Beetroot, Gorgonzola and honey caramelised onions farfalle

  1. Ah you really had me inspired with this recipe. I just made Beetroot risotto with Spinach, which I made before, but I added Gorgonzola at the end and, oh my word! So delicious!
    Make the Risotto as usual:
    Fry some onions in butter, add the arborio. Add a good splash of wine (about a small glass) and let the rice absorb it. Then add grated raw beetroot (3-4 small beets) and any herbs you’ve got to hand (basil/parsley). Then add a couple of ladles of hot veg or chicken stock and let the rice absorb it before adding more stock, always just a ladle at a time. Before the last ladle, stir in a couple of handfuls of shredded spinach (or any other spring greens). Then just before taking the risotto off the heat, add the gorgonzola and season to taste. Really just a variation of your recipe but also absolutely exquisite!!
    And watch you’re pee the next day 😉

    • Brilliant! The gorgonzola, the beetroot and the caramelised really go well together. Thanks for the recipe, I wanted to make a risotto at one point, so perfect! Would you mind taking a pic of it next time you do it and you could post it on the blog? xx

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