Take advantage of the fall harvest by using different coloured beet varieties (like golden, pink and red) in this vibrant salad.
Preparation Time: 1 hour
Cooking Time: 10 minutes
10 – 12 medium, or 3 bunches beets, washed and scrubbed
1 bunch watercress or arugula, rinsed and dried
200 g Gorgonzola cheese, crumbled
1/2 cup (125 mL) Angelico’s Balsamic Salad dressing, divided
3/4 cup (175 mL) toasted walnuts, coarsely chopped
2 tbsp (30 mL) freshly chopped fill, chives or parsley
salt & ground pepper to taste
Preheat oven to 350o F (180o C). Trim beet stalks to 1″ above the tops and coat beets lightly in olive oil (about 1/4 cup / 6- mL).
Wrap the beets in several tightly sealed packets of double-layered aluminum foil. Place the packets onto large baking tray and roast in preheated oven for 45 minutes or until tender. Allow to cool for 12-15 minutes until cool enough to handle.
Remove beets from packets, discarding any liquid. While still warm, peel beets, slice into a large bowl, and toss with 1/4 cup (60 mL) Angelico’s Balsamic Dressing.
Arrange beets attractively on a platter lined with watercress, and sprinkle with Gorgonzola, walnuts, dill, salt & pepper.
Drizzle with remaining 1/4 cup (60 mL) Angelico’s Balsamic Dressing and serve.