roasted beet salad with gorgonzola crumbles
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!
prep time
10 Min
cook time
30 Min
method
No-Cook or Other
yield
3 serving(s)
Ingredients
- VINAIGRETTE
- 1/4 cup extra virgin olive oil
- 1 small lemon, juiced
- 2 tablespoons red wine vinegar
- 2 cloves garlic, finely minced
- 1 teaspoon sugar, to taste
- salt and pepper, to taste
- SALAD
- 3 medium beets, roasted
- 2 teaspoons minced fresh parsley
- 2 teaspoons chopped fresh dill
- 2 scallions, thinly sliced diagonally
- 3-4 tablespoons crumbled gorgonzola cheese
How To Make roasted beet salad with gorgonzola crumbles
-
Step 1Prepare 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.
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Step 2To 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.
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Step 3When 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.
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Step 4Note - if making ahead, refrigerate the marinated beets. Add the herbs and cheese only when ready to serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
French
Category:
Other Salads
Keyword:
#gorgonzola
Keyword:
#beets
Keyword:
#blue-cheese
Keyword:
#marinade
Keyword:
#roasted beets
Ingredient:
Vegetable
Method:
No-Cook or Other
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