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Recipe: Orange Galette with Beet Gorgonzola Salad

Recipe: Orange Galette with Beet Gorgonzola Salad

Food for Family Gatherings

Family Features — Family gatherings like reunions, picnics and potlucks can bring fun, the chance to reunite with family and, of course, food and celebration.

While catching up with family is most important for many, food typically comes in a close second. Tried-and-true favorites are welcome, but so are new additions.

This starter duo of Baked Onion, Goat Cheese and Sun-Dried Tomato Dip along with Orange Galette with Beet Gorgonzola Salad (below) can get the celebration going.

To help mix things up, take a break from sandwiches. Chipotle Chicken and Bean Quinoa Salad Cups are a contemporary meal or snack alternative which kids and adults alike can enjoy. For a salad that feeds a crowd, try this Tex-Mex Layered Bean Salad, a tasty accompaniment for entrees from burgers to fried chicken. For more recipes for family gatherings, visit READsalads.com and AuntNellies.com.


Orange Galette with Beet Gorgonzola Salad

Recipe courtesy of Momma Cuisine
Prep time: 30 minutes
Cook time: 15-20 minutes
Servings: 12

Ingredients:
1 jar (16 oz.) Aunt Nellie’s
Sliced Pickled Beets
Nonstick cooking spray
1 sheet frozen puff pastry,
approximately 16-by-11 inch.
1 tbsp. olive oil, divided
4 navel oranges, segmented
4 oz. crumbled Gorgonzola or other blue cheese, divided
¼ tsp. kosher salt (optional)
¼ tsp. dried basil
2 cups mixed baby salad greens
¼ cup chopped pecans, toasted if desired

Instructions:
Heat oven to 400°F.
Drain beets well; set aside on paper towels to absorb remaining liquid. Discard liquid or save for another use.
Spray large sheet pan with nonstick cooking spray. Gently place puff pastry sheet on pan. With pastry brush, gently spread 1/2 tablespoon olive oil on pastry sheet. Place about half the orange segments in two rows on top of pastry sheet, leaving 1-inch margins on all sides.
Fold edges of pastry sheet to create border. Sprinkle 2 ounces crumbled Gorgonzola over oranges. Sprinkle with salt, if desired, and basil.
Bake until golden brown, about 15-20 minutes. Remove from oven; cool on wire rack.
Coarsely chop beets. In large bowl, toss together remaining orange segments, salad greens and chopped beets. Drizzle with remaining olive oil; toss gently to combine.
Cut cooked galette into 12 pieces. Top with beet salad. Sprinkle with remaining cheese and pecans.

 

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