So this is it: Spring ahs officially moved to June ??? It is quite unfriendly here in Switzerland and in Austria, too! Yesterday it poured down with such a force that regardless of the wipers going full speed driving felt like boating with no visual at all. Dispite all that rain and the the never ceasing hope for summer weekends, I have this lovely dish for you as a side for barbecue or a main on weekdays. You can prepare the beets the day before and refrigerate or do it all in one go, shove it in the oven while you sit down and relax while your sweetheart sets the steak on fire.
500g precooked and peeled beets
200g green asparagus
1/2 sliced white onion
250g blue cheese/mascarpone slice
1 tbsp. olive oil
black pepper, salt, chili, parsley
Preheat the oven to 225°C small grill
In an oven proved dish arrange the beets, cut in quarters and the asparagus, pour the olive oil and salt and mix well. Add the white onion slices and blue cheese cut in small portions, then the parsley and season with chili and black pepper. Put in the oven on the lowest level and let bake for 15 minutes or until cheese bubbles and forms crusts. It is a hearty dish with strong flavors. I prefer the creamy blue-cheese with the mascarpone layer but if you are a more advanced blue cheese lover try the real stuff! Red wine is a must for this beautiful combination. Let me know if you tried it and how you like it
