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CATEGORY CUISINE TAG YIELD
Dairy, Grains Salads 6 Servings

INGREDIENTS

6 Beets, trimmed
6 T Extra-virgin olive oil
3 T 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

1995    
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,  Posted to
recipelu-digest by "Crane C. Walden" <cranew@foothill.net>  on Mar 5,
1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 45
Calories From Fat: 36
Total Fat: 4.3g
Cholesterol: 0mg
Sodium: 1mg
Potassium: 45mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: 1.1g


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