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roasted beet salad with gorgonzola crumbles

jostlori avatar
Recipe by
Lori L (JostLori)
@jostlori
San Diego

The hubby came home with a full box of beets, which I promptly roasted. The lemony, garlicky dressing goes so well with gorgonzola, and this is the end result. COOK TIME IS MARINATING TIME!

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yield 3 serving(s)
prep time 10 Min
cook time 30 Min
method No-Cook or Other

Ingredients For roasted beet salad with gorgonzola crumbles

  • VINAIGRETTE
  • 1/4 c
    extra virgin olive oil
  • 1 sm
    lemon, juiced
  • 2 Tbsp
    red wine vinegar
  • 2 clove
    garlic, finely minced
  • 1 tsp
    sugar, to taste
  • salt and pepper, to taste
  • SALAD
  • 3 md
    beets, roasted
  • 2 tsp
    minced fresh parsley
  • 2 tsp
    chopped fresh dill
  • 2
    scallions, thinly sliced diagonally
  • 3-4 Tbsp
    crumbled gorgonzola cheese

How To Make roasted beet salad with gorgonzola crumbles

  • 1
    Prepare the vinaigrette in a measuring cup by adding all the ingredients and stirring to combine. This recipe works best if you run the garlic through a garlic press, but it's ok if it's just finely minced. Pour the vinaigrette into a medium mixing bowl.
  • 2
    To make the salad, rub the skins off the beets, then cut into 1-inch wedges. Add them to the bowl and carefully toss so that they are fully coated with vinaigrette. Let marinate for at least 30 minutes.
  • 3
    When ready to serve, place the beets in/on a serving dish. Sprinkle the chopped herbs evenly over the top. Then top everything with the crumbled gorgonzola. Serve immediately.
  • 4
    Note - if making ahead, refrigerate the marinated beets. Add the herbs and cheese only when ready to serve.
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