Tuna Recipe
Oven-roasted beets cooked to perfection, served with gorgonzola and pears over hand gathered baby greens, finished with E.V.O.O. and balsamic dressing
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Ingredients
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Beets
Salad
Method
Roasting Beets
- 1
Preheat Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare Beets
Wash the fresh beets thoroughly to remove any dirt. Trim the tops and roots, leaving about an inch of the stems.
- 3
Wrap and Roast
Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork.
- 4
Cool and Peel
Remove the beets from the oven, unwrap them, and let them cool slightly. Once cool enough to handle, peel the skins off (they should come off easily) and cut them into wedges.
Assembling Salad
- 5
Prepare Greens
In a large salad bowl, add the baby greens and toss gently to mix.
- 6
Add Beets and Pears
Add the roasted beet wedges and sliced ripe pears to the greens.
- 7
Add Cheese
Crumble the gorgonzola cheese over the top of the salad.
- 8
Dress the Salad
In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar. Drizzle the dressing over the salad and toss gently to combine.