Ingredients
Salad:
3-4 medium red or golden beets
4-5 handfuls of spinach, washed
4-5 handfuls winter greens: arugula, chicory, or curly endive, washed and torn into bite-size pieces
2 medium heads fennel, washed
8 oz. Gorgonzola, crumbled
½ cup roasted walnuts, broken into pieces ** see tips & tricks
Vinaigrette:
1T Dijon mustard
4T apple cider vinegar
½ cup extra virgin olive oil
salt and pepper
1. Preheat oven 350º F.
2. Line a baking sheet with foil. Place the beets on the sheet and roast uncovered for 40-50 minutes, or until the beets are soft to the touch.
3. Once the beets are cool enough to handle, peel them.
4. Then dice into medium size dice.
5. Using a knife cut remove the fennel fronds, discard or save for another use. Cut the fennel bulb in half, carefully remove the core and slice the fennel into thin slices
6. Vinaigrette: In a small bowl, whisk together the mustard and vinegar. Slowly add the olive oil in a steady stream, whisking constantly until emulsified. Season with salt and pepper. Set aside.
7. In a large bowl, place the greens and fennel and toss with the vinaigrette; season with salt and pepper, as needed to taste.
8. Place the dressed leaves on a platter or individual plates. Sprinkle the beets and cheese on top of the greens. Top with the toasted walnuts.
9. Serve immediately.
TIPS AND TRICKS
• To roast nuts; preheat oven 350º F.Place nuts on a baking sheet and bake for 5 minutes. Shake the pan and continue baking until nuts are toasted, about 3-5 minutes more. Allow them to cool . Can be store in an air tight container for weeks.
• Your clean hands are the best salad tongs! Don’t over dress your salad. You don’t want drown it. You can also add more dressing later. Always dress the salad right before serving
• Roasted beets can last in refrigerator 2weeks.
• You can change this salad buy altering the cheese (blue, fete, and goat. The vinegar (raspberry, balsamic, and champagne) and the nuts (roasted almond, walnuts)
