Description
A colorful and flavorful salad featuring roasted beets, crisp radicchio, creamy gorgonzola, and a tangy blood orange vinaigrette.
Ingredients
Scale
For the Salad:
- 4 Medium Beets (Red, Golden, Or A Combination Of The Two)
- 1 Small Head Of Radicchio Lettuce
- 1/2 Cup Gorgonzola Crumbles
- 1/2 Cup Lightly Toasted Walnuts (See Notes Above)
For the Blood Orange Vinaigrette:
- 1/3 Cup Blood Orange Juice
- 1 Teaspoon Dijon Mustard
- 1 Tablespoon Red Wine Vinegar
- 1/2 Cup Extra Virgin Olive Oil
- Salt & Pepper To Taste
Instructions
- Preheat oven to 375 degrees F. Place the beets in a small roasting pan, and bake until tender, about 1 hour.
- Cool the beets completely, then peel and cut into bite-sized pieces.
- Coarsely chop the radicchio, then arrange on a platter with the beets.
- Distribute the Gorgonzola crumbles and walnuts on top of the salad.
- In a small bowl, whisk together the vinaigrette ingredients until blended.
- Drizzle the dressing over the salad and enjoy.
Notes
- For the best flavor, toast the walnuts lightly before adding to the salad.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 390mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg