Ruby Red Beet and Walnut Salad with Gorgonzola

  • Yield 2 servings

Beautiful ruby beets are loaded with flavor and sweetness.

It's worth getting walnut oil and raspberry vinegar for this recipe, but olive oil and balsamic vinegar can be substituted.

Ingredients

2 medium beets, washed well and peeled, grated with a hand grater
2 tablespoons extra-virgin olive oil or walnut oil
2 tablespoons raspberry vinegar
Salt and fresh-ground black pepper, to taste
2 cups arugula or field greens
1/4 cup crumbled gogonzola or blue cheese
1/4 cup walnuts or pecans, lightly toasted*

Instructions

  1. In a nonreactive mixing bowl, combine grated beets, oil, vinegar, salt and pepper. Mix well.
  2. Place a small bed of arugula or field greens on 2 plates. Top with beets, sprinkle with cheese and walnuts; serve. Makes 2 servings.

*To toast nuts: Place on a baking dish in a preheated 375Foven for about 10 minutes until aromatic and lightly browned …

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