BEET SALAD WITH GORGONZOLA CHEESE
Steps:
- Place beets in a saucepan and fill with enough water to cover. Bring to a boil and cook for 20 to 30 minutes or until tender. Drain and cool, peel then cut into cubes. While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until beets are warm and just starting to toast. Remove from heat and set aside to cool. In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing. Combine beets, walnuts, gorgonzola and dressing a large bowl. Pack the beet mixture into biscuit rings and refrigerate. Place helping of greens onto each salad plate and top with ring mold of beet mixture and lift.
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