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Baby Beet Salad with Walnuts
Baby Beet Salad with Walnuts
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Roasted baby beet salad with lettuce, walnuts, and Gorgonzola cheese offers a delightful burst of freshness.
Ingredients:
  • 2 pounds assorted baby beets
  • 0.25 cup vinaigrette dressing, or to taste
  • 5 cups baby lettuce mix
  • 0.66666668653488 cup crumbled Gorgonzola cheese
  • 0.66666668653488 cup coarsely chopped toasted walnuts
Instructions:
  • Preheat the oven to 400°F (200°C) for perfect cooking temperature.
  • Prepare the baby beets by trimming the tops, washing them gently, and placing them in a shallow baking pan in a single layer. Drizzle with olive oil and toss gently to ensure they are evenly coated.
  • Bake covered for 40 minutes until tender. Allow to cool in the covered pan on a wire rack for 30 minutes.
  • Peel and halve the beets lengthwise, then delicately coat them with vinaigrette dressing.
  • Place a bed of tender baby lettuce on a beautiful serving platter. Layer with sweet beets, tangy Gorgonzola cheese, and crunchy walnuts for a delightful combination.

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