Golden beets have a mellow flavor that pairs well with tangy cheese, and rich, toasted walnuts.
1 pound golden beets
1 cup walnuts
¾ cup olive oil
½ cup champagne vinegar
2 tablespoons lemon juice
2 teaspoons Dijon mustard
Salt and white pepper, to taste
1 small head Boston lettuce
1 small bunch Frisee lettuce (optional)
½ cup Gorgonzola cheese
Trim leaves and roots from beets. Wash beets, place in large stock pot and cover with water. Salt lightly. Bring water to boil, cover, reduce heat, and simmer for approximately 35 minutes, or until beets are tender. Cool beets slightly and rub off skin under cold running water. Slice, then chill for at least two hours.
To toast walnuts, preheat oven to 350º. Arrange walnuts on baking sheet and bake for 8 to 10 minutes until golden brown.
To make dressing, add olive oil, vinegar, lemon juice, mustard, salt and pepper to blender and mix until creamy. Wash, dry and mix together lettuces. Arrange on plates in four equal portions. Sprinkle with walnuts and gorgonzola cheese. Arrange sliced beets on top of each salad and drizzle with dressing.