|Roasted Beet Salad with Walnuts and Gorgonzola|
1 Bunch of Beets (any color, but red are sweetest)
1/3 cup of Gorgonzola Cheese
1/3 cup of raw Walnuts
2 tablespoons Balsamic Vinegar
2 tablespoons Extra Virgin Olive Oil
Cracked Black Pepper
Remove the skin from your cooled, roasted beets, chop into 1/2 inch cubes and place into a bowl. Add the crumbled Gorgonzola Cheese, chopped walnuts, Balsamic Vinegar and Olive Oil and finish off with a touch of cracked black pepper. Toss and serve over a bed of arugula! It literally takes 5 minutes!
Roasted: For roasted beets, I preheat my oven to 400 degrees, individually wrap my medium-sized beets in aluminum foil and place in the oven for about 45 minutes, turning occasionally until they are nice and tender. Check by sticking a fork easily through your beet. I use a paper towel to remove the skin. This is definitely my preferred method of cooking beets because it really highlights its rich, sweet flavor while holding all of its nutrition!
Boiled: You can also boil your beets. Stick them in a pot of boiling water, cover and cook on medium heat for 30-45 minutes or until they are tender enough to stick a fork easily through. When cool, use a paper towel to remove the skin.
Pre-made: If you don't have time to cook beets and you live near a Trader Joe's, they sell plain, boiled beets in their refrigerated section! I've done this when in a rush! Just open the package, rinse and cut!