Beet, Walnut And Gorgonzola Salad Recipe

1. 1

   Preheat oven to 400 F. Wrap beets in foil, enclosing completely.

2. 2

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

3. 3

   Cold slightly.

4. 4

   Peel and slice beets.

5. 5

   (Can be prepared 1 day ahead.

6. 6

   Cover and chill.)

7. 7

   Whisk extra virgin olive oil, sherry wine vinegar, garlic and sugar in a medium bowl to blend.

8. 8

   Season dressing to taste with salt and pepper.

9. 9

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

10. 10

    Pour dressing over and toss to coat.

11. 11

    Divide salad among 6 plates.

12. 12

    Sprinkle with Gorgonzola cheese and toasted walnuts and serve.

13. 13

    NOTES : Pour a chilled dry Gewurtztraminer to accompany the salad and offer crusty bread throughout dinner.

* Per serving · 4 servings · Values may vary.

No additional tips available.