Roasted Beets with Walnut Gorgonzola Dressing

• 1 1/2 to 1 3/4 pounds beets, trimmed and halved
• 2 tablespoons olive oil
• 1/2 teaspoon coarse salt
• 1/4 teaspoon black pepper
• 1 bunch arugula, well washed and torn apart
• 2 tablespoons extra-virgin olive oil
• 1/4 cup chopped walnuts
• 1/4 red onion, thinly sliced
• 2 tablespoons chopped fresh basil leaves
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon coarse salt
• 3 ounces Gorgonzola cheese
• 1/4 cup light or heavy cream

1. Preheat the oven to 425 degrees.
2. To roast the beets: Place the beets, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in a roasting pan and cook until the beets are tender, about 40 minutes.
3. When they are cool enough to handle, remove the skins and slice the beets.
4. Place the beets in a medium-sized mixing bowl and toss with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
5. To make the Walnut Gorgonzola Dressing: Place a large skillet over medium-high heat and, when it is hot, add the extra-virgin olive oil.
6. Add the walnuts and cook until they are browned, about 2 to 3 minutes.
7. Transfer to a small mixing bowl and when the walnuts have cooled to room temperature, add the onion, basil, vinegar and salt.
8. Place the Gorgonzola cheese and cream in a blender or food processor fitted with a steel blade and process until smooth.
9. Transfer to the bowl with the walnuts and mix to combine.
10. Divide the arugula between 4 to 6 plates and top with equal amounts of beets.
11. Serve immediately with a large dollop of Walnut Gorgonzola Dressing.

beets, olive oil, coarse salt, black pepper, arugula, extravirgin olive oil, walnuts, red onion, fresh basil, balsamic vinegar, coarse salt, gorgonzola cheese, light

Taken from www.epicurious.com/recipes/food/views/roasted-beets-with-walnut-gorgonzola-dressing-100673 (may not work)