Beet, Walnut And Gorgonzola Salad Recipe

• 6 sm Beets, trimmed
• 6 Tbsp. Extra-virgin extra virgin olive oil
• 3 Tbsp. Shrerry wine vinegar
• 1 x Clove garlic, pressed
• 1 pch Sugar
• 12 c. Mixed baby greens
• 2 x Green onions, sliced
• 1/2 c. Crumbled Gorgonzola cheese, (about 2 1/2 ounces)
• 1/3 c. Minced walnuts, toasted

1. Preheat oven to 400 F. Wrap beets in foil, enclosing completely.
2. Bake till beets are tender when pierced with a fork, about 1 hour.
3. Cold slightly.
4. Peel and slice beets.
5. (Can be prepared 1 day ahead.
6. Cover and chill.)
7. Whisk extra virgin olive oil, sherry wine vinegar, garlic and sugar in a medium bowl to blend.
8. Season dressing to taste with salt and pepper.
9. Combine mixed greens, sliced green onions and beets in a large bowl.
10. Pour dressing over and toss to coat.
11. Divide salad among 6 plates.
12. Sprinkle with Gorgonzola cheese and toasted walnuts and serve.
13. Makes 6 servings.
14. NOTES : Pour a chilled dry Gewurtztraminer to accompany the salad and offer crusty bread throughout dinner.

beets, extravirgin extra virgin olive oil, shrerry wine vinegar, clove garlic, sugar, baby greens, green onions, gorgonzola cheese, walnuts

Taken from cookeatshare.com/recipes/beet-walnut-and-gorgonzola-salad-83159 (may not work)