Beet- Gorgonzola salad
Ingredients
- 4-5 Medium-sized beets peeled and cut into 2" cubes
- ½ cup Chopped walnuts
- 3 tbsp Walnuts, coarsely-chopped
- ½ tsp Salt
- ¼ cup Frozen orange juice
- ¼ cup Balsamic vinegar
- 4 oz Gorgonzola cheese, crumbled
Instructions
- Place beets in saucepan & cover with water. Cook for 25 minutes.
- Place walnuts in skillet, reach toasting point, and stir in maple syrup until evenly-coated
- Whisk together remaining ingredients
- Pour beets into bowl, add nuts and dressing. Place in refrigerator until cool and add crumbled Gorgonzola.