Best Roasted Beets With Gorgonzola Walnuts Arugula Recipes

ROASTED BEETS WITH WALNUT GORGONZOLA DRESSING

Roasted Beets with Walnut Gorgonzola Dressing image

Provided by Todd English

Categories Salad Cheese Nut Vegetable Appetizer Roast Vegetarian Wheat/Gluten-Free Basil Walnut Arugula Beet Fall Pescatarian Peanut Free Soy Free No Sugar Added Kosher

Yield Serves 4 to 6

Number Of Ingredients 14

Ingredients

1 1/2 to 1 3/4 pounds beets, trimmed and halved
2 tablespoons olive oil
1/2 teaspoon coarse salt
1/4 teaspoon black pepper
1 bunch arugula, well washed and torn apart
For the Walnut Gorgonzola Dressing:
2 tablespoons extra-virgin olive oil
1/4 cup chopped walnuts
1/4 red onion, thinly sliced
2 tablespoons chopped fresh basil leaves
1 tablespoon balsamic vinegar
1/4 teaspoon coarse salt
3 ounces Gorgonzola cheese
1/4 cup light or heavy cream

Steps:

Preheat the oven to 425 degrees.
To roast the beets: Place the beets, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in a roasting pan and cook until the beets are tender, about 40 minutes. When they are cool enough to handle, remove the skins and slice the beets.
Place the beets in a medium-sized mixing bowl and toss with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
To make the Walnut Gorgonzola Dressing: Place a large skillet over medium-high heat and, when it is hot, add the extra-virgin olive oil. Add the walnuts and cook until they are browned, about 2 to 3 minutes. Transfer to a small mixing bowl and when the walnuts have cooled to room temperature, add the onion, basil, vinegar and salt.
Place the Gorgonzola cheese and cream in a blender or food processor fitted with a steel blade and process until smooth. Transfer to the bowl with the walnuts and mix to combine.
Divide the arugula between 4 to 6 plates and top with equal amounts of beets. Serve immediately with a large dollop of Walnut Gorgonzola Dressing.

ROASTED BEET, ARUGULA, AND WALNUT SALAD

Roasted Beet, Arugula, and Walnut Salad image

Yummy fresh, sweet, and crunchy salad that is great for spring and summer. I highly suggest wearing an apron when cutting the beets.

Provided by Adelma Lilliston

Categories Salad Vegetable Salad Recipes Beet Salad Recipes

Time 50m

Yield 4

Number Of Ingredients 7

Ingredients

3 large beets, peeled and cut into cubes
2 tablespoons olive oil, divided
½ teaspoon coarse salt, divided
¼ teaspoon ground black pepper, divided
1 bunch arugula, torn
⅓ cup walnuts
¼ cup balsamic vinegar

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Mix beets, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper together on a baking sheet.
Roast in the preheated oven until beets are tender, about 40 minutes.
Mix roasted beets, arugula, walnuts, balsamic vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in a bowl until well combined.

Nutrition Facts : Calories 230.8 calories, Carbohydrate 23.8 g, Fat 14 g, Fiber 6.9 g, Protein 6.2 g, SaturatedFat 1.6 g, Sodium 406.2 mg, Sugar 16.3 g

BEET, WALNUT AND GORGONZOLA SALAD

Beet, Walnut and Gorgonzola Salad image

Categories Salad Cheese Leafy Green Nut Vegetarian Quick & Easy Blue Cheese Walnut Beet Healthy Bon Appétit

Yield Serves 6

Number Of Ingredients 9

Ingredients

6 small beets, trimmed (about 18 ounces)
6 tablespoons olive oil (preferably extra-virgin)
3 tablespoons Sherry wine vinegar
1 large garlic clove, pressed
Pinch of sugar
12 cups mixed baby greens
2 green onions, sliced
1/2 cup crumbled Gorgonzola cheese (about 2 1/2 ounces)
1/3 cup chopped walnuts, toasted (about 2 ounces)

Steps:

Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake until beets are tender when pierced with fork, about 1 hour. Cool slightly. Peel and slice beets. (Can be prepared 1 day ahead. Cover and refrigerate.)
Whisk olive oil, Sherry wine vinegar, garlic and sugar in medium bowl to blend. Season dressing to taste with salt and pepper.
Combine mixed greens, sliced green onions and beets in large bowl. Pour dressing over and toss to coat. Divide salad among 6 plates. Sprinkle with Gorgonzola cheese and toasted walnuts and serve.