Beet, Walnut and Gorgonzola Salad

1. 1

   Preheat oven to 400F.

2. 2

   Wrap beets in foil, enclosing completely.

3. 3

   Bake until beets are tender when pierced with fork, about 1 hour.

4. 4

   Cool slightly.

5. 5

   Peel and slice beets.

6. 6

   (Can be prepared 1 day ahead.

7. 7

   Cover and refrigerate.)

8. 8

   Whisk olive oil, Sherry wine vinegar, garlic and sugar in medium bowl to blend.

9. 9

   Season dressing to taste with salt and pepper.

10. 10

    Combine mixed greens, sliced green onions and beets in large bowl.

11. 11

    Pour dressing over and toss to coat.

12. 12

    Divide salad among 6 plates.

13. 13

    Sprinkle with Gorgonzola cheese and toasted walnuts and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.