I was introduced to this flavor-packed beet salad many, many years ago by a dear friend and it has become a star dish in my repertoire. Throughout the years, this easy and nutritious beet salad has turned even the most avid beet haters into beet believers, including my husband! It is such a versatile dish that you can serve it at a fancy dinner party or bring it along on a camping trip (both of which I have done numerous times!)
|Roasted Beet Salad with Walnuts and Gorgonzola|
1 Bunch of Beets (any color, but red are sweetest)
1/3 cup of Gorgonzola Cheese
1/3 cup of raw Walnuts
2 tablespoons Balsamic Vinegar
2 tablespoons Extra Virgin Olive Oil
Cracked Black Pepper
Remove the skin from your cooled, roasted beets, chop into 1/2 inch cubes and place into a bowl. Add the crumbled Gorgonzola Cheese, chopped walnuts, Balsamic Vinegar and Olive Oil and finish off with a touch of cracked black pepper. Toss and serve over a bed of arugula! It literally takes 5 minutes!
Roasted: For roasted beets, I preheat my oven to 400 degrees, individually wrap my medium-sized beets in aluminum foil and place in the oven for about 45 minutes, turning occasionally until they are nice and tender. Check by sticking a fork easily through your beet. I use a paper towel to remove the skin. This is definitely my preferred method of cooking beets because it really highlights its rich, sweet flavor while holding all of its nutrition!
Boiled: You can also boil your beets. Stick them in a pot of boiling water, cover and cook on medium heat for 30-45 minutes or until they are tender enough to stick a fork easily through. When cool, use a paper towel to remove the skin.
Pre-made: If you don’t have time to cook beets and you live near a Trader Joe’s, they sell plain, boiled beets in their refrigerated section! I’ve done this when in a rush! Just open the package, rinse and cut!