| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 6 klein | Beets; trimmed |
| 6 Esslöffel | olive oil extra virgin |
| 3 Esslöffel | Shrerry wine vinegar |
| 1 | cloves garlic pressed |
| 1 Prise | sugar |
| 12 Tasse | Mixed baby greens |
| 2 | green onions sliced |
| 1/2 Tasse | Crumbled Gorgonzola cheese; (about 2 1/2 ounces) |
| 1/3 Tasse | walnuts toasted, chopped |
|
Preheat oven to 400° F. Wrap beets in foil, enclosing completely. Bake until beets are tender when pierced with a fork, about 1 hour. Cool slightly. Peel and slice beets. (Can be prepared 1 day ahead. Cover and refrigerate.)
Whisk olive oil, sherry wine vinegar, garlic and sugar in a medium bowl to blend. Season dressing to taste with salt and pepper.
Combine mixed greens, sliced green onions and beets in a large bowl. Pour dressing over and toss to coat. Divide salad among 6 plates. Sprinkle with Gorgonzola cheese and toasted walnuts and serve. Makes 6 servings.
crusty bread throughout dinner.
|
|
Anmerkungen zum Rezept:
|
