Roasted Beets With Walnut Gorgonzola Dressing Recipes

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ROASTED BEET SALAD WITH WALNUTS AND GOAT CHEESE



Roasted Beet Salad with Walnuts and Goat Cheese image

Provided by Nancy Fuller

Categories     side-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 9

3 medium beets, washed and trimmed
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
1 tablespoon honey
1 tablespoon minced red onions
1/2 teaspoon Dijon mustard
4 cups baby spinach
1/2 cup crumbled goat cheese
1/2 cup chopped walnuts

Steps:

  • Preheat the oven to 400 degrees F.
  • Wrap the beets in foil packets and roast in the oven until tender, about 1 hour. Open the foil packets and let cool. Once cool enough to handle, peel using a paper towel, then dice.
  • In a medium bowl, add the olive oil, vinegar, honey, red onions and Dijon and whisk together. Add the beets and spinach to the dressing and toss to coat. Top with the goat cheese and walnuts.

ROASTED BEET SALAD WITH BLUE CHEESE AND NUTS



Roasted Beet Salad with Blue Cheese and Nuts image

This side dish pairs well with pan-roasted fish or roasted beef or chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

4 medium beets (1 1/2 pounds total), trimmed and unpeeled
3 tablespoons extra-virgin olive oil
1 tablespoon white vinegar
1/2 teaspoon Dijon mustard
Coarse salt and ground pepper
2 tablespoons finely chopped fresh parsley
1/2 cup crumbled blue cheese
1/4 cup toasted walnut pieces

Steps:

  • Preheat oven to 450 degrees. Individually wrap 4 beets in foil. Place on a baking sheet and roast until tender when pierced with a paring knife, 45 to 60 minutes. Let cool. Rub beets with paper towels to remove skins and cut into small wedges.
  • Whisk together olive oil, vinegar, and mustard; season with salt and pepper and stir in parsley. Toss beets with dressing. Serve topped with blue cheese and walnut pieces.

Nutrition Facts : Calories 269 g, Fat 20 g, Fiber 5 g, Protein 7 g

BEET, WALNUT AND GORGONZOLA SALAD



Beet, Walnut and Gorgonzola Salad image

Categories     Salad     Cheese     Leafy Green     Nut     Vegetarian     Quick & Easy     Blue Cheese     Walnut     Beet     Healthy     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

6 small beets, trimmed (about 18 ounces)
6 tablespoons olive oil (preferably extra-virgin)
3 tablespoons Sherry wine vinegar
1 large garlic clove, pressed
Pinch of sugar
12 cups mixed baby greens
2 green onions, sliced
1/2 cup crumbled Gorgonzola cheese (about 2 1/2 ounces)
1/3 cup chopped walnuts, toasted (about 2 ounces)

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.

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