Appetizers / Soups / Salads

Beet, Walnut and Gorgonzola Salad is for Salad.

Beet, Walnut and Gorgonzola Salad takes several minutes to prepare.

Beet, Walnut and Gorgonzola Salad takes several minutes to cook.

Beet, Walnut and Gorgonzola Salad makes 6 servings.

The ingredients for Beet, Walnut and Gorgonzola Salad are:

6 small beets, trimmed (about 18 ounces)


6 tablespoons olive oil (preferably extra-virgin)
3 tablespoons Sherry wine vinegar
1 large garlic clove, pressed
Pinch of sugar


12 cups mixed baby greens
2 green onions, sliced
1/2 cup crumbled Gorgonzola cheese (about 2 1/2 ounces)
1/3 cup chopped walnuts, toasted (about 2 ounces)

Here is how you make Beet, Walnut and Gorgonzola Salad:

Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake until beets are tender when pierced with 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 medium bowl to blend. Season dressing to taste with salt and pepper. Combine mixed greens, sliced green onions and beets in large bowl. Pour dressing over and toss to coat. Divide salad among 6 plates. Sprinkle with Gorgonzola cheese and toasted walnuts and serve.Number of Servings: 6Recipe submitted by SparkPeople user ARMSTS1.

The nutritional information for Beet, Walnut and Gorgonzola Salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 265.7

• Total Fat: 21.8 g
• Cholesterol: 12.9 mg
• Sodium: 246.6 mg
• Total Carbs: 12.8 g
• Dietary Fiber: 4.4 g
• Protein: 6.1 g