Name: Roasted Balsamic Beet Salad with Gorgonzola and Walnuts
Ingredients: 8 medium to large beets; 2 -3 bunches of green onions (shallots); 2 – 3 Tbsp. olive oil; 8 – 12 green leafy lettuce (romaine, bib, arugula, red leaf, assorted varieties); 4 – 8 ounces soft Italian Gorgonzola cheese (you can substitute goat cheese, but not Feta which is too tart); ½ cup roasted and chopped walnuts, pecans, or almonds; 1/2 cup balsamic vinegar; 1/2 cup good olive oil; 2 teaspoons Dijon mustard, such as Grey Poupon; Freshly ground salt and black pepper

Ingredients

Units Scale

8 medium to large beets
2 –3 bunches of green onions (shallots)
2 – 3 Tbsp. olive oil
8 – 12 green leafy lettuce (romaine, bib, arugula, red leaf, assorted varieties)
4 – 8 ounces soft Italian Gorgonzola cheese (you can substitute goat cheese, but not Feta which is too tart)
1/2 cup roasted and chopped walnuts, pecans, or almonds

For the vinaigrette:

1/2 cup balsamic vinegar
1/2 cup good olive oil
2 teaspoons Dijon mustard, such as Grey Poupon
Freshly ground salt and black pepper

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Instructions

Preheat oven to 400°F.
Pour the olive oil onto a shallow baking pan. Add the beets and roll them around to coat with olive oil.
Roast 1 hour or until beets are tender depending on their size until a small sharp knife inserted in the middle indicates that they are tender.
Meanwhile, while the beets are roasting, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. You want to have the vinaigrette ready when the beets are warm.
Once the beets are roasted and tender inside, cool them until they are able to be handled, about 15 minutes.
Remove the peel (skins). You should be able to easily slide off the skin when the beets are lukewarm. Peel the beets with a small, sharp knife over the sink or parchment paper so the beets don’t stain your cutting board.
Cut the peeled beets into quarters, chunks, or slices, whatever you prefer. I have cut beets in each of these forms and I love them all,
While the beets are still warm, place them in a large mixing bowl along with the onions. Gently toss.
Toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for your preferred level of these seasonings.
Place the lettuce in a separate large mixing bowl and toss it with enough vinaigrette to moisten but not soak and over-dress the lettuce.
Put the dressed lettuce on a serving platter. Using a large serving spoon, arrange the beets, Gorgonzola cheese, and nuts on top.
Drizzle with additional vinaigrette, if desired, and sprinkle with salt and pepper, if preferred.
Serve warm or at room temperature.
ENJOY and BUON APPETITO!