- 6 small beets, trimmed (about 18 ounces)
- 6 tablespoons olive oil (preferably extra-virgin)
- 3 tablespoons Sherry wine vinegar
- 1 large garlic clove, pressed
- Pinch of sugar
- 12 cups mixed baby greens
- 2 green onions, sliced
- 1/2 cup crumbled Gorgonzola cheese (about 2 1/2 ounces)
- 1/3 cup chopped walnuts, toasted (about 2 ounces)
- Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake until beets are tender when pierced with 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 medium bowl to blend. Season dressing to taste with salt and pepper.
- Combine mixed greens, sliced green onions and beets in large bowl. Pour dressing over and toss to coat. Divide salad among 6 plates. Sprinkle with Gorgonzola cheese and toasted walnuts and serve.