Serves: 4
Total Calories: 286

2 golf-ball-sized golden beets
2 golf-ball-sized read beets
1/2 cup walnuts, halved
4 cups mâche
3 tablespoons crumbled Italian gorgonzola cheese

VINAIGRETTE:
1 clove garlic, minced
3/4 teaspoon Dijon style mustard
pinch sugar
sea salt and freshly ground pepper to taste
4 teaspoons sherry vinegar
2 teaspoons fresh lemon juice
1/3 cup olive oil

Preheat the oven to 400°F.

Cut the beet greens off, leaving 1/2 inch of the stems. Wash the beets and place in a small roasting pan. Bake for 50 minutes, or until tender. Let cool.

Peel the beets. Cut each beet into quarters and set aside.

Spread the walnuts on a pie plate and toast in the oven until golden brown, 3 to 5 minutes. Remove from the oven and set aside.

In a large bowl, combine the beets and mâche. Sprinkle with the toasted nuts and Gorgonzola.

To prepare the vinaigrette: In a small bowl, combine the garlic, mustard, sugar, salt, and pepper. Whisk in the vinegar and lemon juice. Gradually whisk in the olive oil to make an emulsified dressing.

Before serving, whisk the vinaigrette again and sprinkle over the salad. Toss until all the ingredients are coated and serve.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 286
Calories from Fat: 263

More Recipes from the Dinner Parties Cookbook:
*Dinners for Four
Asian Coleslaw
Chocolate Sundaes
Corn On The Cob With Whipped Parsley Butter
Dry Rub Pork Ribs
Garlic Bread
Grilled Rib-Eye Steaks With Salsa Verde
Leek And Potato Soup
Lemon-Rosemary Sorbet
Lillet Cocktail
Peachy Cream Rustic Tartlets
Roasted Asparagus With Poached Eggs And Parmesan Cheese
Roasted Beet, Mâche, Gorgonzola, And Toasted Walnut Salad
Salsa Verde
Savory Caramelized Onion, Tomato, And Basil Tart
Vanilla Bean Ice Cream
Watercress And Roasted-Shallot Salad With Tangerine Vinaigrette