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Categories:Viewed: 60 - Published at: 3 years ago
Ingredients
- 6 small beets, trimmed (about 18 ounces)
- 6 tablespoons olive oil (preferably extra-virgin)
- 3 tablespoons Sherry wine vinegar
- 1 large garlic clove, pressed
- Pinch of sugar
- 12 cups mixed baby greens
- 2 green onions, sliced
- 1/2 cup crumbled Gorgonzola cheese (about 2 1/2 ounces)
- 1/3 cup chopped walnuts, toasted (about 2 ounces)
Method
- Preheat oven to 400F.
- Wrap beets in foil, enclosing completely.
- Bake until beets are tender when pierced with 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 medium bowl to blend.
- Season dressing to taste with salt and pepper.
- Combine mixed greens, sliced green onions and beets in large bowl.
- Pour dressing over and toss to coat.
- Divide salad among 6 plates.
- Sprinkle with Gorgonzola cheese and toasted walnuts and serve.
