Another Meatless Monday recipe: Roasted Beet, Gorgonzola & Pecan SaladThe perfect combination of sweet and salty, this mixed green salad topped with sweet beets and blue cheese is one of my all time favorites. I found this recipe last year in Southern Living Magazine and had to share it. I love serving this any time of the year, but summer with a glass of white wine and I am in heaven! You can use baby or standard size beets.
Roasted Beet, Gorgonzola & Pecan Salad
serves 6
Ingredients:
- 6 beets or 2 pounds of assorted baby beets
- 1 tablespoon of olive oil
- Brown Sugar Vinaigerette dressing (see below)
- 5 cups loosely packed mixed baby greens
- 1 cup crumpled Gorgonzola cheese
- 1 cup lightly salted roasted pecan halves or candied pecans (your choice!)
Directions:
- Preheat Oven to 400 degrees F.
- Trim beet tops to 1/2 inch: gently wash beets and place in a single layer in a shallow baking pan. Drizzle with oil, tossing to coat evenly. Cover pan tightly with aluminum foil.
- Bake for 40 minutes or until tender. Transfer to a wire rack and let cool for 30 minutes
- Peel beets and cut in half if using baby beets, in quarters if using larger beets.
- Gently toss beats with the brown sugar dressing.
Plating the Dish:
- Arrange mixed greens on a serving platter or individual plate
- Top with beets, Gorgonzola cheese and pecans
- Drizzle with remaining dressing
