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Receta Beet, Walnut And Gorgonzola Salad
by Global Cookbook

Beet, Walnut And Gorgonzola Salad
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  Raciónes: 6

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

  1. 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.)
  2. 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.
  3. 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.
  4. Makes 6 servings.
  5. NOTES : Pour a chilled dry Gewurtztraminer to accompany the salad and offer crusty bread throughout dinner.