• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Beet, Walnut and Gorgonzola Salad

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • 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

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.

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