Little Beets Of Italy (v) Recipe
Roasted red and golden beets tossed with roasted walnuts, arugula, balsamic vinegar, gorgonzola, and walnut oil
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Ingredients
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Vegetables
Nuts
Dressing
Method
Preparation
- 1
Roast the Beets
Preheat your oven to 400°F (200°C). Wash and trim the ends of the red and golden beets. Wrap each beet individually in aluminum foil. Place the wrapped beets on a baking sheet and roast in the preheated oven for about 45-60 minutes, or until they are fork-tender. Remove from the oven and let them cool slightly before peeling.
- 2
Roast the Walnuts
While the beets are roasting, spread the walnuts on a baking sheet and toast them in the oven for about 8-10 minutes, or until golden and fragrant. Make sure to stir them halfway through to prevent burning. Remove from the oven and let them cool.
Assembly
- 3
Prepare the Salad
Once the beets are cool enough to handle, peel them and cut them into bite-sized cubes. In a large mixing bowl, combine the roasted beets, arugula, and toasted walnuts.
- 4
Make the Dressing
In a small bowl, whisk together the balsamic vinegar, walnut oil, and a pinch of salt and pepper. Adjust seasoning to taste.
- 5
Combine and Serve
Drizzle the dressing over the beet and arugula mixture. Gently toss to combine. Add crumbled gorgonzola cheese on top before serving. Serve immediately and enjoy your Little Beets of Italy!
