Beet, walnut and gorgonzola salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | smalls | Beets; trimmed |
| 6 | tablespoons | Extra-virgin olive oil |
| 3 | tablespoons | Shrerry wine vinegar |
| 1 | Clove garlic; pressed | |
| 1 | pinch | Sugar |
| 12 | cups | Mixed baby greens |
| 2 | Green onions; sliced | |
| ½ | cup | Crumbled Gorgonzola cheese; (about 2 1/2 ounces) |
| ⅓ | cup | Chopped walnuts; toasted |
Directions
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" <cranew@...> on Mar 5, 1998
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