Beet, Walnut and Gorgonzola Salad

6 sm Beets; trimmed
6 tb Extra-virgin olive oil
3 tb Shrerry wine vinegar
1 Clove garlic; pressed
1 pn Sugar
12 c Mixed baby greens
2 Green onions; sliced
1/2 c Crumbled Gorgonzola cheese; (about 2 1/2 ounces)
1/3 c 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.

Beet, Walnut and Gorgonzola Salad printer friendly version located here. (Just the recipe. Nothing else.)
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