Roasted Beets with Walnut Gorgonzola Dressing Recipe

Name: Roasted Beets with Walnut Gorgonzola Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 to 1 3/4 pounds beets, trimmed and halved; 2 tablespoons olive oil; 1/2 teaspoon coarse salt; 1/4 teaspoon black pepper; 1 bunch arugula, well washed and torn apart; 2 tablespoons extra-virgin olive oil; 1/4 cup chopped walnuts; 1/4 red onion, thinly sliced; 2 tablespoons chopped fresh basil leaves; 1 tablespoon balsamic vinegar; 1/4 teaspoon coarse salt; 3 ounces Gorgonzola cheese; 1/4 cup light or heavy cream

Servings: persons

1 1/2 to 1 3/4 pounds beets, trimmed and halved
2 tablespoons olive oil
1/2 teaspoon coarse salt
1/4 teaspoon black pepper
1 bunch arugula, well washed and torn apart
2 tablespoons extra-virgin olive oil
1/4 cup chopped walnuts
1/4 red onion, thinly sliced
2 tablespoons chopped fresh basil leaves
1 tablespoon balsamic vinegar
1/4 teaspoon coarse salt
3 ounces Gorgonzola cheese
1/4 cup light or heavy cream

1
Preheat the oven to 425 degrees.
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
When they are cool enough to handle, remove the skins and slice the beets.
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
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
Add the walnuts and cook until they are browned, about 2 to 3 minutes.
7
Transfer to a small mixing bowl and when the walnuts have cooled to room temperature, add the onion, basil, vinegar and salt.
8
Place the Gorgonzola cheese and cream in a blender or food processor fitted with a steel blade and process until smooth.
9
Transfer to the bowl with the walnuts and mix to combine.
10
Divide the arugula between 4 to 6 plates and top with equal amounts of beets.
11
Serve immediately with a large dollop of Walnut Gorgonzola Dressing.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 to 1 3/4 pounds beets, trimmed and halved, 2 tablespoons olive oil, 1/2 teaspoon coarse salt, 1/4 teaspoon black pepper, and more.

Yes, Roasted Beets with Walnut Gorgonzola Dressing falls under the General category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Beets with Walnut Gorgonzola Dressing

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