Saturday, February 5, 2011

Roasted Beet Salad With Gorgonzola And Toasted Walnuts

2 pounds medium-size beets (red or gold), washed
1/4 cup extra virgin olive oil
1 T water
salt and freshly ground black pepper
2 1/2 T red wine vinegar
mixed salad greens
1 small head radicchio, torn into 2-inch pieces
3 ounces Gorgonzola cheese, crumbled
1/2 cup walnut halves, toasted
1 1/2 cups loosely packed watercress, stems trimmed, for garnish

Preparing the beets:
Preheat the oven to 375 degrees F.

Place the beets in a shallow baking pan and drizzle with the oil and water. Roll the beets to coat with the oil. Season with salt and pepper, cover with aluminum foil, and bake until the beets are tender and can be easily pierced with a fork, 60 to 80 minutes, depending on the size of the beets. When the beets are tender, remove from the oven and let cool. Pour the oil from the bottom of the pan into a small bowl and reserve. When the beets are cool enough to handle, peel the beets and cut them into wedges.

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Preparing the dressing:
Whisk together the red wine vinegar and the reserved oil. Season to taste with salt and pepper.

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Preparing the salad:
Combine the beets and radicchio and toss with all but 1 tablespoon of the vinaigrette. Place the mixed greens on a serving platter. Place dressed beets and radicchio on top of mixed greens. Scatter the Gorgonzola and walnuts over the top. Toss the remaining 1 tablespoon of the vinaigrette with the watercress. Season with salt and pepper. Top the beets with the watercress.

Serves 6


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