Warm Beet Salad with Arugula, Walnuts & Gorgonzola October 4, 2017 By Jump to recipe Warm Beet Salad with Arugula, Walnuts & Gorgonzola October 4, 2017 by EIR Category Recipes Persons 4 Ingredients 3 cups BEET, STEAMED, CUBED 1/4 cup WALNUTS, DRIED, RAW 1/4 cup GORGONZOLA CHEESE, CRUMBLED 1/4 CUP BABY ARUGULA, MINCED 1 tbsp. OLIVE OIL, EXTRA VIRGIN, 100% first cold pressed unrefined 2 tsp BALSAMIC VINEGAR, Organic 1 dash SEA SALT Instructions Wash and steam beets until beets are tender and skin is easily removed. About 25 minutes. Cut beets into 1 inch cubes. Mince baby arugula as you would herbs. Toss warm beets with walnuts, gorgonzola and baby arugula. Blend olive oil, balsamic vinegar and sea salt until fully emulsified. Drizzle over beet mixture and lightly toss salad again to coat all pieces. May be served warm or at room temperature. Tags beet salads, fall salad recipes, Vegetarian Recipes, warm beet salad, warm salad recipes, winter salad recipes © 2022 Copyright © 2016. ChristLight Productions Ltd, LLC. All Rights Reserved.