Spicy Greens Salad with Figs, Beets and Gorgonzola

• 4 medium-sized beets, tops trimmed off
• 6 cups mixed arugula, baby spinach and shredded radicchio, washed and dried
• 4 fresh figs, stems trimmed, quartered lengthwise
• 30 chopped, toasted hazelnuts
• 2 Tbs. olive oil
• 2 Tbs. hazelnut oil
• 2 Tbs. red wine vinegar
• 2 Tbs. orange juice
• 1 Tbs. brown sugar
• 1/2 cup crumbled Gorgonzola cheese
• Salt and freshly ground black pepper to taste

1. Preheat the oven to 400F.
2. Wrap the beets in foil, and bake for 45 minutes to 1 hour, or until very tender when poked with a skewer or thin paring knife.
3. Remove from the oven, let beets cool and slip off the skins with a paring knife.
4. Dice the beets, and set them aside.
5. To make the Vinaigrette: Put all the vinaigrette ingredients into a blender, and puree until smooth.
6. To assemble the Spicy Greens Salad: In a large bowl, toss the beets and greens with the vinaigrette.
7. Divide the salad equally among 4 plates.
8. Top with the figs, sprinkle with the hazelnuts and serve.

beets, mixed arugula, fresh figs, hazelnuts, olive oil, hazelnut oil, red wine vinegar, orange juice, brown sugar, gorgonzola cheese, salt

Taken from www.vegetariantimes.com/recipe/spicy-greens-salad-with-figs-beets-and-gorgonzola/ (may not work)