Roasted Beets With Walnut Gorgonzola Dressing

This salad has been a long time favorite of mine.  I have been making it since my 

kids were little.  In fact this salad was my childrens' first introduction

to roasted beets.  They were not so keen on it back then, 

but they love it now.  Amazing how our tastebuds 

change as we get older.

I hope you will enjoy this salad as much as my family does!

Best of all, the beets and dressing can be prepared ahead, and then 

just assembled when ready to eat.

As Always,

ENJOY!

INGREDIENTS

1. • 1 1/2 - 1 3/4 lbs. small beets, trimmed (about 18 ounces)
• 2 tablespoons olive oil (preferably extra-virgin)
• 1/2 tsp. coarse salt
• 1/4 tsp. black pepper
• 1 bunch arugula well washed and torn apart

Walnut Gorgonzola Dressing

• 1 Tbs. white balsamic vinegar
• 2 Tbs. extra virgin olive oil
• 1/4 red onion thinly sliced
• 3 oz. crumbled Gorgonzola cheese 
• 1/4 cup chopped walnuts, toasted (about 2 ounces)
• 1/4 tsp. coarse salt
• 1/4 cup heavy cream
• 2 Tbs. chopped fresh basil

PREPARATION

1. 1. Preheat oven to 425°F. Place beets in roasting pan, drizzle with olive oil and sprinkle with salt and pepper. Bake until beets are tender when pierced with fork, about 40 min.. Cool slightly. Peel and slice beets. (Can be prepared 1 day ahead. Cover and refrigerate.)
   2. Toast walnuts in skillet over med-high heat with olive oil, for 2-3 minutes. cool to room temp.
   3. Place gorgonzola and cream in medium bowl, gently blend. Add the walnuts, basil, vinegar and onions, season dressing to taste with salt and pepper.
   4. Divide arugula between 4-6 plates Top with equal amounts of beets and a large dollop of dressing. If desired sprinkle with additional red onions and toasted walnuts and serve.