This delicious salad is a combination of three of my favorite salads. I like to make this during the holidays because it is so colorful. I almost called it "Bejeweled Roasted Beet Salad" because of all of the jewel-tone colors!
Notes from the Test Kitchen:
YUM-MY!!! This salad may be one of my new favorites. I could not stop munching on this one all day long. I'm putting this on my must-make list for the next time guests stop by.
1To make vinaigrette: Put oil, vinegar, honey, mustard and garlic in a jar with a tight fitting lid. Shake well to mix. Set aside.
2Preheat oven to 400 degrees F. Place golden beets on a large piece of aluminum foil and drizzle with oil. Wrap tightly, making a packet. Place on a baking sheet. Do the same with the red beets. Roast for 1 hour to 1 hour 15 minutes or until knife inserted in largest beet meets no resistance. Remove from oven and cool.
3Remove skins by rubbing off with hands under a stream of cool water.
4To make salad: Roughly chop beets into bite size chunks. Place in a large bowl. Add the onion, dried cranberries, spinach, pecans and gorgonzola. Give the vinaigrette another shake to mix well then pour over beet mixture in bowl. Toss GENTLY to combine.
5NOTE: to toast pecans - place in a single layer on a large non-stick baking sheet and bake at 350 degrees F. for 10-12 minutes, stirring often to prevent burning, until toasted and fragrant.