Ingredients
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70 g baby spinach
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70-100 g Gorgonzola
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200 g pears (2 medium juicy and thick pears)
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150 g boiled beet
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50 g walnut
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2-3 tbsp olive oil
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1 tsp wine and balsamic vinegar mix
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Salt
Directions
Beet, pear and gorgonzola salad is a classical combination of tastes. Beet can be used baked, boiled or steamed. More information about how to prepare beets you will find here.
In this salad sweet beetroot is perfectly paired with cheese, while pears add fruit freshness to it. Crispy spinach gives accent to the whole dish. The salad colors are bright and appealing. This salad is believed to be winter in Italy since its ingredients are available only in autumn and winter.
The perfect variant to vary your salad menu!
Experiment with this salad – add apples in place of pears, or another blue cheese in place of Gorgonzola, add raisins and other kinds of nuts.
Enjoy!
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Steps
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1
Done
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Core the pears and cut into large (1.5x1.5 cm) cubes. |
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2
Done
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Cut the beets into large (1.5x1.5 cm) cubes. |
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3
Done
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Wash and dry the spinach. |
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4
Done
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In a serving bowl, add the spinach, pear, beet and Gorgonzola. Gorgonzola is a tender buttery blue cheese. It is usually spooned rather than cut. Arrange Gorgonzola pieces on top. |
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5
Done
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You may fry the walnuts beforehand or use raw. |
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6
Done
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Sprinkle with either whole or coarsely chopped walnuts on top. |
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7
Done
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Dress with salt, olive oil and balsamic vinegar to taste. Bon appetite!
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