Beet, Cucumber and Gorgonzola Salad

Beet, Cucumber and Gorgonzola Salad


8 servings


  • 1 pound beets, trimmed
  • 8 ounces spring mix
  • 1/4 cup thinly sliced green onion
  • 1 cup thinly sliced English cucumber
  • 1 cup honey dijon peppercorn salad dressing
  • 1/4 pound to 1/3Gorgonzola cheese, crumbled
Roasted beets add a unique texture to this intensely flavored salad.


  1. Wrap beets in foil; place on baking sheet. Bake in a preheated 400 F oven until beets are tender when pierced with a fork (about 1 hour); cool. Peel. slice and cut into julienne strips. In medium bowl, combine greens, onions and cucumber slices. Mound salad greens onto salad plates; arrange beets vertically around greens. Sprinkle with dressing; top with Gorgonzola.

Chef’s tip

Tip: Beets may be roasted up to 24 hours before assembling salad. Refrigerate, covered.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.