Ingredients Jump to Instructions ↓

  1. 1 1/2 to 1 3/4 pounds beets, trimmed and halved

  2. 2 tablespoons olive oil

  3. 1/2 teaspoon coarse salt

  4. 1/4 teaspoon black pepper

  5. 1 bunch arugula, well washed and torn apart

  6. 2 tablespoons extra-virgin olive oil

  7. 1/4 cup chopped walnuts

  8. 1/4 red onion, thinly sliced

  9. 2 tablespoons chopped fresh basil leaves

  10. 1 tablespoon balsamic vinegar

  11. 1/4 teaspoon coarse salt

  12. 3 ounces Gorgonzola cheese

  13. 1/4 cup light or heavy cream

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 425 degrees. To roast the beets: Place the beets, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in a roasting pan and cook until the beets are tender, about 40 minutes. When they are cool enough to handle, remove the skins and slice the beets. Place the beets in a medium-sized mixing bowl and toss with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. To make the Walnut Gorgonzola Dressing: Place a large skillet over medium-high heat and, when it is hot, add the extra-virgin olive oil. Add the walnuts and cook until they are browned, about 2 to 3 minutes. Transfer to a small mixing bowl and when the walnuts have cooled to room temperature, add the onion, basil, vinegar and salt. Place the Gorgonzola cheese and cream in a blender or food processor fitted with a steel blade and process until smooth. Transfer to the bowl with the walnuts and mix to combine. Divide the arugula between 4 to 6 plates and top with equal amounts of beets. Serve immediately with a large dollop of Walnut Gorgonzola Dressing.


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