Beet, walnut and gorgonzola salad

Yield: 6 Servings

Measure Ingredient
6 smalls Beets; trimmed
6 tablespoons Extra-virgin olive oil
3 tablespoons Shrerry wine vinegar
1 \N Clove garlic; pressed
1 pinch Sugar
12 cups Mixed baby greens
2 \N Green onions; sliced
½ cup Crumbled Gorgonzola cheese; (about 2 1/2 ounces)
⅓ cup Chopped walnuts; toasted

Preheat oven to 400° F. Wrap beets in foil, enclosing completely. Bake until beets are tender when pierced with a 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 a medium bowl to blend. Season dressing to taste with salt and pepper.

Combine mixed greens, sliced green onions and beets in a large bowl. Pour dressing over and toss to coat. Divide salad among 6 plates. Sprinkle with Gorgonzola cheese and toasted walnuts and serve. Makes 6 servings.

NOTES : Pour a chilled dry Gewurtztraminer to accompany the salad and offer crusty bread throughout dinner. Recipe by: Gourmet, October, 1995 Posted to recipelu-digest by "Crane C. Walden" <cranew@...> on Mar 5, 1998

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