Beautiful Beet Salad with Walnuts & Gorgonzola

Beets are a big favorite with both of us.  Beet salad appetizer on a menu?  We're ordering it for sure.  At home, I throw a few into the oven to roast pretty often.  It's very easy to do and produces the best flavor.  And, while I mostly just chop them up into a big salad, they're so pretty that sometimes they just need to be the star of the show.

We picked up a great mandoline slicer a couple of years ago at one of our favorite housewares stores in Portland, Maine.  Come to think of it, one of my favorite saute pans is from a store on Cape Cod.  Hmm... it seems like we like to shop for kitchen do-dads when we're on vacation.  Anyway, I was thinking that I don't use my mandoline nearly enough and it made quick work of these lovely beets.  Sprinkled with a few additions and drizzled with a simple vinaigrette, the stars of the show made a perfect salad and quite a feast for the eyes, too.  Enjoy!






Ingredients
2 Red beets
2 Golden beets
1/4 Red onion, thinly sliced
1/4 Cup chopped walnuts
1/4 Cup crumbled Gorgonzola cheese

Red Wine Vinaigrette:
1 Tablespoon olive oil
2 Teaspoons red wine vinegar
1/2 Teaspoon mustard
1/4 Teaspoon sugar
Salt & pepper to taste

Wrap the beets in aluminum foil, place on a baking sheet and roast in a 400 degree oven for approximately one hour.  The beets are done when you can insert a knife easily through.  Return to the oven for longer, if needed.  When done, carefully open the aluminum foil (watch out for the steam) and allow them to cool.  Peel and slice thinly using a mandoline.

Lay the beets on a platter and sprinkle on the red onion.  Make the dressing by whisking together all the ingredients in a small bowl and pour it over the beets and onions.  Top with the chopped walnuts and Gorgonzola.  Makes approximately 2 servings depending on the size of your beets.