Roasted Beets with Gorgonzola, Walnuts & Arugula
Ingredients
8 medium sized roasted beets
1/2 cup toasted walnuts
3 oz crumbled Gorgonzola or other blue cheese
2 cups of fresh baby arugula
1/4 tsp kosher salt
1/4 tsp fresh ground black pepper
2 tbsp good olive oil
1 tbs white balsamic vinegar
1/2 cup toasted walnuts
3 oz crumbled Gorgonzola or other blue cheese
2 cups of fresh baby arugula
1/4 tsp kosher salt
1/4 tsp fresh ground black pepper
2 tbsp good olive oil
1 tbs white balsamic vinegar
Directions
Scrub beets, wrap individually in foil, place in baking dish and bake at 400 degrees for approximately 1.5 hours or until cooked. Cool and peel beets. Cut into bite sized pieces. Sprinkle with salt and pepper, balsamic and olive oil. Toast walnuts, roughly chop and sprinkle in with beets. Toss. Sprinkle crumbed cheese. Toss. Add arugula and gently toss. Serve at room temperature.
Number of Servings: 8
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