Raw Beet Pear And Gorgonzola Salad Recipes

PEAR & GORGONZOLA SALAD

Steps:

• Toast the walnuts in a pan with a small amount of oil over medium heat for 3 minutes, stirring frequently to avoid burning.
• To make the salad dressing, add the olive oil, vinegar, honey, dijon mustard, and oregano to a small mixing bowl. Whisk ingredients together until well combined. Add a squeeze of lemon juice, if desired and salt and pepper to taste.
• Add the lettuce, pear, cheese, walnuts and cranberries to a large salad bowl.
• Top the salad with half the salad dressing. Mix gently to coat the lettuce. If the salad requires more dressing, add a little extra at a time until the desired dressing ratio is reached. Serve immediately.

PEAR & GORGONZOLA SALAD

Steps:

• To make Vinaigrette------------------.
• Mix vinegar, salt, mustard in a blender or food processor.
• Very slowly pour in the oil while processor is on.
• Process until an emulsion forms.
• Taste and adjust seasoning.
• Add shallots& pepper.
• Best to make it fresh but may be stored for a few days in the fridge.
• ---Salad-----------------------.
• Toss greens with most of the vinaigrette.
• Divide among 4 plates.
• Decorate with pear slices and crumbled cheese.
• Coarsely chop the walnuts and put on top of salad.
• Drizzle the last of the vinaigrette over top.

RAW BEET SALAD

Steps:

• Combine beets, balsamic vinegar, olive oil, parsley, garlic, mustard, sea salt, and black pepper in a bowl.

BEET AND PEAR SALAD WITH LEMON VINAIGRETTE RECIPE BY TASTY

Steps:

• In a non-stick skillet, toast the walnuts over medium-high heat for 5 minutes, stirring occasionally. Remove from heat and set aside.
• In a small bowl, mix the lemon juice, water, honey, thyme, salt, and pepper.
• While whisking, slowly add the oil to the bowl to create a vinaigrette.
• In a large salad bowl, add the mixed greens, pears, beets, onions, walnuts, and lemon vinaigrette. Toss to combine all ingredients and serve.
• Enjoy!

BEET, WALNUT AND GORGONZOLA SALAD

Steps:

• 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.

RAW BEET SALAD

Steps:

• Peel the beets and the shallot. Combine them in the bowl of a food processor fitted with a metal blade, and pulse carefully until the beets are shredded; do not puree. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.
• Toss with the salt, pepper, mustard, oil, and vinegar. Taste and adjust the seasoning. Toss in the herbs and serve.

RAW BEET, PEAR AND GORGONZOLA SALAD

Steps:

• For the salad: Using a mandoline, slice the beets paper thin and arrange artfully on a platter. Core the pear and slice into thin lengthwise slices with a knife. Arrange the pears in fans on top of the beets. Add the gorgonzola dolce and garnish with whole mint leaves.
• For the dressing: Combine the extra-virgin olive oil and lemon juice in a small bowl. Mince the thyme and the mint leaves together and add to the bowl. Season with salt and pepper. Whisk to combine. Dress the salad right before serving.