Braised Beef Tortellini with Roasted Golden Beets, Roasted Garlic Oil and Roquefort Cheese
Interesting detail: The first crop of seasonal rhubarb in the United Kingdom is harvested by candlelight in forcing sheds, where all other light is absent. This practice is believed to produce a sweeter and more tender stalk.
¾ -1 lb tortellini
2 ea golden beets (roasted and peeled)
1 cup garlic cloves
½ cup Extra Virgin Olive Oil
2 oz Roquefort cheese (crumbled)
TT salt and pepper
1 ea rhubarb (julienne for garnish)
Roast beets until tender. Cool, peel and slice thinly. Arrange on a plate and season. Toss the garlic in oil. Bake covered for 30 minutes at 350°F, then remove cover and cook until browned. Allow to cool slightly. Toss cooked tortellini with roasted garlic. Place on top of the beets. Finish with the Gorgonzola crumbles and fresh rhubarb garnish.
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