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.


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*


  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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