Beetroot and rocket salad with gorgonzola dressing

This seasonal salad is a glorious combination of bitter radicchio, crunchy walnuts and tangy gorgonzola dressing.

Recipe «Beetroot and rocket salad with gorgonzola dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 8 baby beetroot, trimmed, scrubbed, 1 tbsp olive oil, 1/3 cup pure cream, 2 tbsp lemon juice, 150g gorgonzola , 200g green beans, trimmed, 1 large treviso radicchio, leaves coarsely torn, 1 large bunch rocket, coarsely torn , 1/2 cup walnuts, toasted, coarsely chopped.

Ingredients:

• 8 baby beetroot, trimmed, scrubbed 
• 1 tbsp olive oil 
• 1/3 cup pure cream 
• 2 tbsp lemon juice 
• 150g gorgonzola 
• 200g green beans, trimmed 
• 1 large treviso radicchio, leaves coarsely torn 
• 1 large bunch rocket, coarsely torn 
• 1/2 cup walnuts, toasted, coarsely chopped 

Instructions

1. Preheat oven to 200C.
2. Place the beetroot in a baking dish and drizzle with oil. Cover dish tightly with foil. Roast for 45 mins or until the skin peels away when rubbed. Set aside for 1 hour or until cool enough to handle. Peel and cut in half.
3. Meanwhile, process cream, lemon juice, 2 tablespoons water and half the gorgonzola in a food processor until smooth.
4. Cook beans in a saucepan of boiling water for 1 min or until just tender. Refresh under cold running water.
5. Arrange radicchio, rocket, beetroot, beans and walnuts on a serving platter and crumble over the remaining gorgonzola. Drizzle with the dressing.