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Bon Appétit

Beet, Walnut and Gorgonzola Salad

4.6

(15)

Pour a chilled dry Gewürztraminer to accompany the salad and offer crusty bread throughout dinner.

Recipe information

  • Yield

    Serves 6

Ingredients

6 small beets, trimmed (about 18 ounces)
6 tablespoons olive oil (preferably extra-virgin)
3 tablespoons Sherry wine vinegar
1 large garlic clove, pressed
Pinch of sugar
12 cups mixed baby greens
2 green onions, sliced
1/2 cup crumbled Gorgonzola cheese (about 2 1/2 ounces)
1/3 cup chopped walnuts, toasted (about 2 ounces)

Preparation

  1. Step 1

    Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake until beets are tender when pierced with fork, about 1 hour. Cool slightly. Peel and slice beets. (Can be prepared 1 day ahead. Cover and refrigerate.)

    Step 2

    Whisk olive oil, Sherry wine vinegar, garlic and sugar in medium bowl to blend. Season dressing to taste with salt and pepper.

    Step 3

    Combine mixed greens, sliced green onions and beets in large bowl. Pour dressing over and toss to coat. Divide salad among 6 plates. Sprinkle with Gorgonzola cheese and toasted walnuts and serve.

TagsSaladBeetRoot VegetableVegetableGorgonzolaBlue CheeseCheeseDairyWalnutNutLeafy GreensSideStarterDinnerGluten FreeVegetarianEasyWeeknight MealsRoastBon Appétit
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