Golden Beet and Fennel Salad with Gorgonzola Flan and Candied Pecans

Total Time:
1 hr 35 min
Prep:
15 min
Cook:
1 hr 20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • Beet Salad:
  • 2 bunches (about 10) mini golden beets
  • Salt
  • 1 fennel bulb, sliced, plus 1 tablespoon green fennel fronds, chopped
  • 1 lemon, zested and juiced
  • 2 tablespoons Italian parsley leaves
  • 1 tablespoon olive oil
  • Freshly ground black pepper
  • Candied Pecans:
  • 1 1/2 cups pecans
  • 3 tablespoons corn syrup
  • 2 tablespoons sugar
  • 1/4 teaspoon cayenne pepper
  • Salt and freshly ground black pepper
  • Gorgonzola Flan:
  • 5 large egg yolks
  • 1 cup heavy whipping cream
  • 1 cup half-and-half
  • 5 ounces Gorgonzola, crumbled
  • 2 tablespoons snipped chives
  • 3 tablespoons minced Italian parsley leaves
  • Salt and freshly ground black pepper
Directions

Preheat the oven to 350 degrees F.

Wash and trim the beets. Put them into a roasting pan and drizzle with olive oil. Sprinkle with salt and roast until tender (time will vary depending on the size of the beets). Remove from the oven and let cool. When the beets are cool enough to handle, remove the skins, and cut them into quarters. Toss them in a bowl with the fennel, lemon juice, lemon zest, parsley and oil. Season with salt and pepper, to taste. Chill until ready to serve.

Reduce oven to temperature to 325 degrees F. In a small skillet, toss pecans in corn syrup, sugar, cayenne and salt and pepper, to taste. Bake for 5 minutes, stir and bake for 10 more minutes. Remove the candied pecans from oven and separate them with a fork.

Reduce the oven temperature to 275 degrees F.

In a medium bowl, beat the egg yolks until pale yellow. Heat cream and half-and-half in a small saucepan over low heat, and add slowly it to the eggs. Stir in the Gorgonzola, chives, parsley, and salt and pepper, to taste. Put 6 ramekins in a baking pan and fill the pan with enough boiling water to come halfway up the sides of the ramekins. Divide the flan mixture evenly between ramekins.

Cover the baking pan with aluminum foil and bake until the center of each custard is firm, about 35 to 40 minutes. Remove the pan from the oven and put the ramekins on serving plates alongside some golden beet salad and candied pecans.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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