Beetroot salad with gorgonzola and walnuts
Beets and gorgonzola is one flavour pairing that was meant to be. The smooth, creamy, slightly pungent gorgonzola set against the sweetness of the roasted beets, nutty oil and sweet and tangy balsamic crema, you have to try it to understand. The added layer of walnut oil and crunch of walnuts make this a completely irresistible salad.
I cut the beetroot into equal size cubes, toss them with the dressing and then distribute the cheese and scatter the nuts over. Micro greens and a few sprigs of dill garnish it nicely.
1+ cup gorgonzola, in pieces, or as needed
1/2 cup walnuts
A few springs of dill
1 tablespoon walnut oil
2 tablespoon s olive oil
Balsamic crema drizzle
Salt and pepper
Wrap the beets in foil, pouring about 1/3 cup water into the packet before sealing it.
Bake in a 400F oven until beets are cooked through, about 45 minutes, depending on how young the beets are.
Remove and let cool slightly before peeling the skin off.
Cut the beets into slices, then crosswise into cubes. Place in a bowl.
While the beets are still warm add the dressing ingredients and toss together. Let beets marinate in the dressing until ready to serve.
Just before serving add the cheese and toss lightly.
Spoon into salad bowls and scatter nuts, dill and micro greens over.
Taste and adjust seasoning.
Serve at room temperature.