Beet, Walnut and Gorgonzola Salad

Beet, Walnut and Gorgonzola Salad Ingredients

6 sm Beets; trimmed	12 c Mixed baby greens
6 tb Extra-virgin olive oil	2 Green onions; sliced
3 tb Shrerry wine vinegar	1/2 c Crumbled Gorgonzola cheese;
1 Clove garlic; pressed	1/3 c Chopped walnuts; toasted
1 pn Sugar

Instructions for Beet, Walnut and Gorgonzola Salad

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 by: Gourmet, October, 1995 Posted to recipelu-digest by "Crane C. Walden" on Mar 5, 1998

Main Ingredient: CheeseCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beet	Garlic	Gorgonzola	Greens
Olive Oil	Onion	Sugar	Vinegar
Walnut

Salads Gorgonzola Garlic Olive oil Cheese Onion Green Onion Wine Walnuts Lunch

for flavor and categorization

This recipe appears on the following menus:

Bitter and sweet delights

by admin

townsendtom
on Jan 18 2007 9:32AM

Very good recipe. Sweet flavor of the beets mixed well with bitter flavors of gorgonzola and walnuts. Will definitely enjoy this again.

admin
on Jan 12 2005 3:15PM

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