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Warm Beet Salad with Pistachios and Gorgonzola
If you have rubber gloves, I would definitely recommend wearing them to peel your beets, unless you enjoy explaining your pink fingers to everyone you encounter for the next 24 hours. Also, if you have access to baby beet greens, by all means substitute them for the spinach in this salad.
2 1/2 lbs. beets
1/2 tsp. salt
1 1/2 Tbsp. olive oil
1 small onion, minced
1/2 tsp. Dijon mustard
2 Tbsp. balsamic vinegar
4 cups baby spinach
3 Tbsp. pistachios, chopped
1 oz. Gorgonzola cheese
1 scallion, chopped
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Warm Beet Salad with Pistachios and Gorgonzola

Warm Beet Salad with Pistachios and Gorgonzola

Warm Beet Salad with Pistachios and Gorgonzola
One Star Guiding Stars
  • Servings:6 (246 g)
  • Prep Time:30 minutes
  • Cook Time:120 minutes
1. Preheat oven to 400 degrees F. Wash the beets and sprinkle with the salt. Wrap each beet tightly in a foil. Place beets onto the center of the middle rack of the oven and roast until tender (60-90 minutes). Unwrap beets and allow cool enough to handle safely (15-20 minutes).
2. While the beets are cooling, heat the olive oil in a small skillet over medium-high heat until shimmering. Saute the minced onion until soft and starting to brown (5-6 minutes).
3. Remove onions from heat and whisk in the mustard and vinegar.
4. Using paper towels, wipe away the skins of the beets.
5. Divide spinach, beets, onions, and vinegar mix evenly. Top each plate with pistachios, cheese, and scallions.