Yellow Beet, Walnut, and Gorgonzola Salad

Yellow Beet, Walnut, and Gorgonzola Salad

I never get tired of salads with beets! Sometimes I add tarragon to the sherry vinaigrette, sometimes I candy the walnuts, and sometimes I add corn to the salad as well, because I love to add corn to just about anything!

makes six servings

6 medium- size yellow beets, stems and roots removed, peeled, and cut into quarters
3 tablespoons olive oil
freshly ground black pepper

1/4 cup sherry wine vinegar
2 tablespoons minced shallot
1 tablespoon Dijon mustard
freshly ground black pepper
3/4 cup olive oil

12 cups mixed baby greens
3/4 cup chopped walnuts
1/2 cup crumbled Gorgonzola cheese (about 21/2 ounces)

to roast the beets:
Preheat the oven to 400 degrees. Place the beets in a foil lined baking dish. Toss with the olive oil, salt and pepper. Seal the baking dish with a second piece of foil, and roast for half an hour. Uncover the beets, and roast for an additional 15-25 minutes, until tender when pierced with a fork. Let cool slightly, and then cut into slices about 1/4-inch thick. Set aside.

to make the vinaigrette:
In a small bowl, whisk together the vinegar, shallots, mustard, salt and pepper. Slowly whisk in the olive oil until emulsified.

to make the salad:
Combine the greens with the beets, walnuts, and Gorgonzola in a large bowl. Add the dressing, and toss to coat.