Recipe - Beet Walnut And Gorgonzola Salad

6 small Beets; trimmed
6 tablespoon Extravirgin olive oil
3 tablespoon Shrerry wine vinegar
1 Clove garlic; pressed
1 pn Sugar
12 cup Mixed baby greens
2 Green onions; cut or sliced up
One half cup Crumbled Gorgonzola cheese;
(about 2 One half ounces)
1/3 cup 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, cut or sliced up 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.
Recipe by: Gourmet, October, 1995

Posted to recipeludigest by "Crane C. Walden" cranew@foothill.net on Mar
5, 1998