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Ingredientes
- 6 sm Beets, trimmed
- 6 Tbsp. Extra-virgin extra virgin olive oil
- 3 Tbsp. Shrerry wine vinegar
- 1 x Clove garlic, pressed
- 1 pch Sugar
- 12 c. Mixed baby greens
- 2 x Green onions, sliced
- 1/2 c. Crumbled Gorgonzola cheese, (about 2 1/2 ounces)
- 1/3 c. Minced walnuts, toasted
Direcciones
- Preheat oven to 400 F. Wrap beets in foil, enclosing completely. Bake till beets are tender when pierced with a fork, about 1 hour. Cold slightly. Peel and slice beets. (Can be prepared 1 day ahead. Cover and chill.)
- Whisk extra virgin olive oil, sherry wine vinegar, garlic and sugar in a medium bowl to blend. Season dressing to taste with salt and pepper.
- Combine mixed greens, sliced green onions and beets in a large bowl. Pour dressing over and toss to coat. Divide salad among 6 plates. Sprinkle with Gorgonzola cheese and toasted walnuts and serve.
- Makes 6 servings.
- NOTES : Pour a chilled dry Gewurtztraminer to accompany the salad and offer crusty bread throughout dinner.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 438g | |
| Recipe makes 6 servings | |
| Calories 446 | |
| Calories from Fat 184 | 41% |
| Total Fat 20.92g | 26% |
| Saturated Fat 4.37g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 1219mg | 51% |
| Potassium 596mg | 17% |
| Total Carbs 46.42g | 12% |
| Dietary Fiber 19.0g | 63% |
| Sugars 14.6g | 10% |
| Protein 19.5g | 31% |
