December 15th, 2009

Roasted Red Beets and Gorgonzola Salad

During the later part of the fall and into the winter, local area beets are readily available.  They are very easy to grow and stay crisp in a refrigerator for months.  I always love their sparkling colors and crispy taste.  This recipe guarantees that beets will be a big hit with you and your family.  You can cook the beets ahead of time. If you want to boil the beets, I suggest cooking them in the microwave (10 minutes on high with a microwavable lid and ½ cup of water on the bottom of the container) , otherwise cooking beets takes about one hour.  For this recipe the beets can be boiled  (one hour  – cover with a lid) or even better, roasted for a more complex taste.

INGREDIENTS

5-6 medium size beets

Olive oil

3 hard boiled eggs – sliced or chopped

Blue cheese dressing made in the SaladSuccess container but replace blue cheese with  gorgonzola cheese

¼ cup chopped walnuts –  optional

1 apple such as Fuji, peeled and chopped (optional)

Lettuce to line the salad bowl – mesclun, Boston or Romaine

DIRECTIONS

Preheat oven to 375 degrees.  Wash beets, scrub skins and remove greens (use for stir fry.  Place beets in a baking dish, and drizzle olive oil on the beets.  Toss the beets to cover all sides with the olive oil.  Bake until a knife can easily cut the beets, usually for 45 – 60.

Line a bowl or a platter with salad greens.  Slice beets and place on top of greens. Add eggs, walnuts and apples.  Pour dressing over salad.

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