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Roasted Beets with Walnut Basil Dressing




List of Ingredients



• 1 1/2 to 1 3/4 pounds beets, trimmed and halved
  
• 1 tablespoons olive oil
  
• 1/2 teaspoon coarse salt
  
• 1/4 teaspoon black pepper
  
• 1 bunch lettuce, well washed and torn apart
  
• Dressing:
  
• 2 tablespoons extra-virgin olive oil
  
• 1/4 cup chopped walnuts
  
• 1/4 red onion, thinly sliced
  
• 2 tablespoons chopped fresh basil leaves
  
• 1 tablespoon balsamic vinegar
  
• 1/4 teaspoon coarse salt
  
• 3 ounces Gorgonzola cheese
  






Instructions



1. Preheat the oven to 400 degrees.
   
   
2. To roast the beets: Place the beets, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in a roasting pan and cook until the beets are tender, about 1 hour, 10 minutes. When they are cool enough to handle, remove the skins and slice the beets. Place the beets in a medium-sized mixing bowl and toss with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
   
   
3. To make the Walnut Basil Dressing: Place a large skillet over medium-high heat and, when it is hot, add the extra-virgin olive oil. Add the walnuts and cook until they are browned, about 2 minutes. Transfer to a small mixing bowl and when the walnuts have cooled to room temperature, add the onion, basil, vinegar and salt.
   
   
4. Divide the lettuce between 4 to 6 plates and top with equal amounts of the dressing and then the beets. Then top with crumbled gorgonzola cheese.
   
   
5. Serves 4 to 6