Beet, Walnut and Gorgonzola Salad
Great salad. USE FRESH BEETS - NO CANS OR JARS. Served summer of 2017 to visiting Kepners.
Start 1 day ahead.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
white meat free
gluten free
red meat free
dairy free
vegan
vegetarian
pescatarian
- 1 large clove garlic
- 6 small beets
- 6 tbs olive oil the good stuff
- 3 tbs sherry vinegar
- pinch sugar
- 12 cups mixed greens
- 2 green onions sliced
- 2.5 oz gorgonzola crumbled
- 2 oz walnuts chopped and toasted
- Carbohydrate 11.6131510653615 g
- Cholesterol 8.85922596875 mg
- Fat 12.604661602339 g
- Fiber 4.01508912961268 g
- Protein 7.22712185403417 g
- Saturated Fat 3.02811417434377 g
- Serving Size 1 1 Serving (192g)
- Sodium 250.634624838946 mg
- Sugar 7.59806193574878 g
- Trans Fat 0.867978334084111 g
- Calories 180 calories
Bake beets for 1 hour in a 400 oven, after you've taken off the greens and washed the beets. Cool them. Peel them (paper towels do this job nicely.) Refrigerate them. This part is best gone a day ahead. Whisk vinegar and olive oil with garlic and sugar. Add S&P to taste. In a large bowl, mix the greens, onions and beets. Pour the dressing over them. Divide into 6 plates. Crumble cheese and walnuts over the top and serve.
