Beet-Orange-Apple Salad
INGREDIENTS:
6 sm Beets; trimmed
6 tb Extra-virgin olive oil
3 tb 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
6 sm Beets; trimmed
6 tb Extra-virgin olive oil
3 tb 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
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.
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.