Try this Beet, Walnut and Gorgonzola Salad recipe, or contribute your own.
Suggest a better descriptionPreheat 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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Serving Size: 1 Serving (221g) | ||
Recipe Makes: 6 | ||
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Calories: 577 | ||
Calories from Fat: 526 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.5g | 78 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 26.5g | ||
Polyunsanturated Fat 21g | ||
Cholesterol 0mg | 0 % | |
Sodium 84.5mg | 3 % | |
Potassium 447mg | 12 % | |
Total Carbohydrate 13.6g | 4 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 9.8g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 577
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