Title: Beet, walnut and gorgonzola salad
 Categories: Salads
      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
  and refrigerate.)
  
  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
  6 servings.
  
  NOTES : Pour a chilled dry Gewurtztraminer to accompany the salad and
  offer crusty bread throughout dinner. Recipe