Ruby Red Beet and Walnut Salad with Gorgonzola

  • Yield: 2 servings

It's worth getting walnut oil and raspberry vinegar for this recipe, but olive oil and balsamic vinegar can be substituted.


2medium beets, washed well and peeled, grated with a hand grater
2tablespoons extra-virgin olive oil or walnut oil
2tablespoons raspberry vinegar
-- Salt and fresh-ground black pepper, to taste
2cups arugula or field greens
1/4cup crumbled gogonzola or blue cheese
1/4cup walnuts or pecans, lightly toasted*


  1. In a nonreactive mixing bowl, combine grated beets, oil, vinegar, salt and pepper. Mix well.
  2. Place a small bed of arugula or field greens on 2 plates. Top with beets, sprinkle with cheese and walnuts; serve. Makes 2 servings.

*To toast nuts: Place on a baking dish in a preheated 375Foven for about 10 minutes until aromatic and lightly browned …

Nutritional Info *per serving

  • Calories 313
  • Fat 27g
  • Saturated Fat 6g
  • Cholesterol 13mg
  • Sodium 263mg
  • Carbohydrate 11g
  • Fiber 4g
  • Sugars 6g
  • Protein 9g