Side Pannel
Beet, Walnut and Gorgonzola Salad
Beet, Walnut and Gorgonzola Salad
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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.
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