Beet, Walnut and Gorgonzola Salad
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- pinch of sugar
- 12 cups mixed baby greens
- Carbohydrate 10 g(3%)
- Cholesterol 9 mg(3%)
- Fat 23 g(36%)
- Fiber 3 g(13%)
- Protein 6 g(12%)
- Saturated Fat 5 g(23%)
- Sodium 202 mg(8%)
- Calories 262
Preparation Preheat oven to 400°F. 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.
Preparation Preheat oven to 400°F. 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.
