Yield: 6 Servings
|6 smalls||Beets; trimmed|
|6 tablespoons||Extra-virgin olive oil|
|3 tablespoons||Shrerry wine vinegar|
|1 \N||Clove garlic; pressed|
|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