Salad

Roasted Beets with Gorgonzola, Walnuts and Arugula is for Salad.

Roasted Beets with Gorgonzola, Walnuts and Arugula takes 10 minutes to prepare.

Roasted Beets with Gorgonzola, Walnuts and Arugula takes 90 minutes to cook.

Roasted Beets with Gorgonzola, Walnuts and Arugula makes 8 servings.

The ingredients for Roasted Beets with Gorgonzola, Walnuts and Arugula are:

8 medium sized roasted beets

1/2 cup toasted walnuts

3 oz crumbled Gorgonzola or other blue cheese

2 cups of fresh baby arugula

1/4 tsp kosher salt

1/4 tsp fresh ground black pepper

2 tbsp good olive oil

1 tbs white balsamic vinegar

Here is how you make Roasted Beets with Gorgonzola, Walnuts and Arugula:

Scrub beets, wrap individually in foil, place in baking dish and bake at 400 degrees for approximately 1.5 hours or until cooked. Cool and peel beets. Cut into bite sized pieces. Sprinkle with salt and pepper, balsamic and olive oil. Toast walnuts, roughly chop and sprinkle in with beets. Toss. Sprinkle crumbed cheese. Toss. Add arugula and gently toss. Serve at room temperature.

The nutritional information for Roasted Beets with Gorgonzola, Walnuts and Arugula is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 108.2

• Total Fat: 9.8 g
• Cholesterol: 8.0 mg
• Sodium: 231.1 mg
• Total Carbs: 2.7 g
• Dietary Fiber: 0.9 g
• Protein: 3.7 g

The dietary needs meet for Roasted Beets with Gorgonzola, Walnuts and Arugula is Vegetarian