Gorgonzola Beet Salad with Sherry Vinaigrette


October 10, 2015

This salad makes a colorful addition to any meal! The addition of the beets, carrots, tomatoes, and asparagus bring in an exciting mix of color. Along with many of the vegetables in this salad, beets are naturally full of antioxidants to help keep you and your family healthy during the holidays. Not only does this salad look incredible, but it taste amazing.


6 cups mixed baby lettuce (washed and dried)

1 cup cherry tomatoes

1 cup red beets (cooked and diced)

1/2 cup blanched green beans (cut into 1 inch pieces)

1/2 cup blanched asparagus (cut into 1 inch pieces)

1/2 cup carrots (shredded)

1/2 cup gorgonzola cheese*

1/2 cup candied pecans

Sherry Vinaigrette

1/2 cup sherry vinegar

1 cup apple juice

1/2 cup olive oil

1/2 cup vegetable oil

2 tablespoons honey

2 tablespoons dijon mustard

1/2 teaspoon salt

1/2 teaspoon pepper


Combine the lettuce with the tomatoes, beets, green beans, asparagus, carrots, and candied pecans in a large bowl. Add the sherry vinaigrette and toss gently to coat all of the salad ingredients.

Sherry Vinaigrette

Combine the ingredients in a blender and blend until well combined. Adjust salt and pepper as needed.

Gorgonzola cheese can be swapped for blue cheese.


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