Roasted Beets with Walnut Gorgonzola Dressing

1. 1

   Preheat the oven to 425 degrees.

2. 2

   To roast the beets: Place the beets, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in a roasting pan and cook until the beets are tender, about 40 minutes.

3. 3

   When they are cool enough to handle, remove the skins and slice the beets.

4. 4

   Place the beets in a medium-sized mixing bowl and toss with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

5. 5

   To make the Walnut Gorgonzola Dressing: Place a large skillet over medium-high heat and, when it is hot, add the extra-virgin olive oil.

6. 6

   Add the walnuts and cook until they are browned, about 2 to 3 minutes.

7. 7

   Transfer to a small mixing bowl and when the walnuts have cooled to room temperature, add the onion, basil, vinegar and salt.

8. 8

   Place the Gorgonzola cheese and cream in a blender or food processor fitted with a steel blade and process until smooth.

9. 9

   Transfer to the bowl with the walnuts and mix to combine.

10. 10

    Divide the arugula between 4 to 6 plates and top with equal amounts of beets.

11. 11

    Serve immediately with a large dollop of Walnut Gorgonzola Dressing.

* Per serving · 4 servings · Values may vary.