Warm Beet Salad with Arugula, Walnuts & Gorgonzola

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

1. Wash and steam beets until beets are tender and skin is easily removed. About 25 minutes.
2. Cut beets into 1 inch cubes.
3. Mince baby arugula as you would herbs.
4. Toss warm beets with walnuts, gorgonzola and baby arugula.
5. Blend olive oil, balsamic vinegar and sea salt until fully emulsified.
6. Drizzle over beet mixture and lightly toss salad again to coat all pieces.
7. May be served warm or at room temperature.

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