YIELD: SERVES 4 PREP TIME: 15 MINS COOK TIME: 1 HR
4 Medium Beets (Red, Golden, Or A Combination Of The Two)
1 Small Head Of Radicchio Lettuce
1/2 Cup Gorgonzola Crumbles
1/2 Cup Lightly Toasted Walnuts (See Notes Above)
1/3 Cup Blood Orange Juice
1 Teaspoon Dijon Mustard
1 Tablespoon Red Wine Vinegar
1/2 Cup Extra Virgin Olive Oil
Salt & Pepper To Taste
Preheat oven to 375 degrees F.
Place the beets in a small roasting pan, and bake until tender, about 1 hour.
Cool the beets completely, then peel and cut into bite sized pieces.
Coarsely chop the radicchio, then arrange on a platter with the beets.
Distribute the Gorgonzola crumbles and walnuts on top of the salad.
In a small bowl, whisk together the vinaigrette ingredients until blended.
Drizzle the dressing over the salad and enjoy.