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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



 

 

 


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