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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|Serving Size: 1 Serving (221g)|
|Recipe Makes: 6|
|Calories from Fat: 526 (91%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 577
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