Roasted Beet, Walnut, Gorgonzola and Arugula Salad

  • 2 lbs beets
  • 4 cups arugula or spinach leaves
  • ½ cup walnut pieces
  • 1 clove garlic, minced
  • 1 tsp Dijon mustard
  • Sea salt and freshly ground pepper
  • 2 TB balsamic vinegar
  • 1/3 cup fruity olive oil
  • 1/3 cup Gorgonzola or other blue cheese

Preheat oven to 400 degrees. Trim the beets but do not peel. Place in a roasting pan with 1/2” of water and a splash of olive oil. Roast the beets until they can easily be pierced with a fork. Remove from oven, drain, and when cool enough to handle, peel, and slice into thin strips. Place in a bowl. Place the greens in a separate bowl. Carefully toast the walnut pieces in a dry skillet over medium heat until fragrant and beginning to turn golden. Remove from pan and allow to cool. Make the dressing by whisking all ingredients together in a small bowl. Pour half of the dressing on the greens and toss to coat. Pour the other half of the dressing over the beets and toss to coat. Arrange greens on a serving platter and top with the beets. Scatter the walnuts and Gorgonzola over the top.