Roasted beets add a unique texture to this intensely flavored salad.
Servings8servings
Prep Time
Ingredients
1poundbeetstrimmed
8ouncesspring mix
1/4cupthinly sliced green onion
1cupthinly sliced English cucumber
1cuphoney dijon peppercorn salad dressing
1/4poundto 1/3Gorgonzola cheesecrumbled
Instructions
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.
Recipe Notes
Tip: Beets may be roasted up to 24 hours before assembling salad. Refrigerate, covered.