Beet, Walnut and Gorgonzola Salad
Try this Beet, Walnut and Gorgonzola Salad recipe, or contribute your own. "Gorgonzola" and "Salads" are two of the tags cooks chose for Beet, Walnut and Gorgonzola Salad."Very good recipe. Sweet flavor of the beets mixed well with bitter flavors of gorgonzola and walnuts. Will definitely enjoy this again." - stevemur
Yield: 6 Ready in 1 hours
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Beet, Walnut and Gorgonzola Salad Preparation
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"
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