| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Salads |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
NOTES : Pour a chilled dry Gewurtztraminer to accompany the salad and offer
crusty bread throughout dinner.
Recipe by: Gourmet, October, 1995
Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Mar
5, 1998
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