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Beet Salad with Gorgonzola & Toasted Walnuts
recipe image Description Take advantage of the fall harvest by using different coloured beet varieties (like golden, pink and red) in this vibrant salad.
Ingredients
At a glance
Main Ingredient
Beets
Gorgonzola
Walnuts
Makes
6 • prep: 1 hr • cooking time: 10 min
  • 10-12 medium, or 3 bunches), washed and scrubbed
  • aluminum foil
  • 1 bunch watercress or arugula, rinsed and dried
  • 200 g Gorgonzola cheese, crumbled
  • 1/2 cup (125 mL) Angelico's Balsamic Salad Dressing, divided
  • 3/4 cup (175 mL) toasted walnuts, coarsely chopped
  • 2 tbsp (30 mL) freshly chopped dill, chives or parsley
  • salt and freshly ground pepper to taste
Methods/steps
  1. Preheat the oven to 350°F (180°C). Trim beet stalks to 1" (2.5 cm) above the tops and coat beets lightly in olive oil (about 1/4 cup/60 mL).
  2. Wrap the beets in several tightly sealed packets of double-layered aluminum foil. Place the packets onto large baking tray and roast in preheated oven for 45 minutes or until tender. Allow to cool for 12-15 minutes until cool enough to handle.
  3. Remove beets from packets, discarding any liquid. While still warm, peel beets, slice into a large bowl, and toss with 1/4 cup (60 mL) Angelico's Balsamic Dressing.
  4. Arrange beets attractively on a platter lined with watercress, and sprinkle with Gorgonzola, walnuts, dill, salt and pepper.
  5. Drizzle with remaining 1/4 cup (60 mL) Angelico's Balsamic Dressing and serve.