Serves: 4 to 6
6 to 8 red beets, roasted and cut into thinly sliced rounds
1 cup toasted walnuts, chopped
1 cup fresh gorgonzola cheese, crumbled
1 pkg. fresh greens, arugula, or baby spinach
¼ to ½ cup red wine vinaigrette (recipe in June 5 column)
¾ cup honey gorgonzola vinaigrette (recipe in April 24 column)
Salt to taste
Place the whole beets on a sheet pan and roast in the oven at 350°F for about one hour, until they are soft all the way through. Cool at room temperature for ten minutes then refrigerate overnight, or for at least 2 to 3 hours.
Once the beets are thoroughly chilled, remove all the skin from each beet. You can use your hands, or a paring knife to do this. Next, slice each beet into 1/8-inch rounds, using a sharp knife or food mandolin. Lay each slice flat on a serving platter or individual plates – for individual servings, cover the entire surface of the plate with the sliced beets without overlapping, approximately 4 slices per person. Drizzle the entire platter with the honey gorgonzola vinaigrette, or about 2 tablespoons each per plate.
Toss the arugula or greens with red wine vinaigrette and season with salt to taste. For individual servings, place about a cup of greens in the center of each plate, over the beets. For long platters, run the greens down the middle of the entire platter. For round platters, place all the greens in the center.
Sprinkle the platter or plate with toasted walnuts and gorgonzola crumbles and enjoy.
- Roasted Red Beets may bleed their color, but Golden and Chioggia beets do not.
- Once roasted, the beets may be sliced up to 2 days in advance of serving. Be sure to cover tightly with plastic wrap and refrigerate until ready to use.
- Sliced avocado, when in season, is a great addition to this salad. Use 2 to 3 avocados for this recipe, and cut lengthwise into thin slices, about 1/8-inch thick.