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Ingredients

Adjust Servings:
70 g baby spinach
70-100 g Gorgonzola
200 g pears (2 medium juicy and thick pears)
150 g boiled beet
50 g walnut
2-3 tbsp olive oil
1 tsp wine and balsamic vinegar mix
Salt
Beet, Pear and Gorgonzola Salad

Beet, Pear and Gorgonzola Salad

Features:
  • Gluten-Free
  • Vegetarian
Cuisine:
  • 15
  • Serves 2
  • Medium

Ingredients

  • 70 g baby spinach

  • 70-100 g Gorgonzola

  • 200 g pears (2 medium juicy and thick pears)

  • 150 g boiled beet

  • 50 g walnut

  • 2-3 tbsp olive oil

  • 1 tsp wine and balsamic vinegar mix

  • Salt

Directions

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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

1
Done

Core the pears and cut into large (1.5x1.5 cm) cubes.

2
Done

Cut the beets into large (1.5x1.5 cm) cubes.

3
Done

Wash and dry the spinach.

4
Done

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.

5
Done

You may fry the walnuts beforehand or use raw.

6
Done

Sprinkle with either whole or coarsely chopped walnuts on top.

7
Done

Dress with salt, olive oil and balsamic vinegar to taste.

Bon appetite!

 

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Caramelized Quince Charlotte
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Pumpkin & Pear Creamy Soup
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Caramelized Quince Charlotte
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Pumpkin & Pear Creamy Soup

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