Beet, walnut and gorgonzola salad
Salad Beets Walnuts
Last updated 6/12/2012 1:08:16 AM. Recipe ID 34683. Report a problem with this recipe.
Title: Beet, walnut and gorgonzola salad
Yield: 6 Servings
6 sm Beets; trimmed
6 tb Extra-virgin olive oil
3 tb Shrerry wine vinegar
1 Clove garlic; pressed
1 pn Sugar
12 c Mixed baby greens
2 Green onions; sliced
1/2 c Crumbled Gorgonzola cheese;
-(about 2 1/2 ounces)
1/3 c Chopped walnuts; toasted
Preheat oven to 400° F. Wrap beets in foil, enclosing completely. Bake
until beets are tender when pierced with a fork, about 1 hour. Cool
slightly. Peel and slice beets. (Can be prepared 1 day ahead. Cover
Whisk olive oil, sherry wine vinegar, garlic and sugar in a medium
bowl to blend. Season dressing to taste with salt and pepper.
Combine mixed greens, sliced green onions and beets in a large bowl.
Pour dressing over and toss to coat. Divide salad among 6 plates.
Sprinkle with Gorgonzola cheese and toasted walnuts and serve. Makes
NOTES : Pour a chilled dry Gewurtztraminer to accompany the salad and
offer crusty bread throughout dinner. Recipe
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