Beet Salad with Gorgonzola

Recipe

Salad
Beet Salad with Gorgonzola

Primary Media

User Rating

4.5 out of 5 stars
Rate it:
2 ratings

Recipe Data

6
Servings
30min
Prep
30min
Total

Recipe Wellness Badges

Author

Save Options

Description

You can skip the spiralizer and look for beet and other vegetable "noodles" in the produce section—up to you. Either way, you'll have this fresh Italian-inspired salad on the table in no time. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
¼ c.Hy-Vee Select balsamic vinegar
¼ c.Hy-Vee Select olive oil
1 tsp.Hy-Vee honey
1 tsp.grated orange zest, plus additional for garnish
2medium beets, peeled and ends trimmed
1large seedless cucumber, ends trimmed and cut crosswise into 3-inch pieces
1fennel bulb, ends trimmed and cored
1yellow bell pepper, ends trimmed and seeded
1red onion, ends trimmed
¼ c.coarsely chopped walnuts, toasted
¼ c.crumbled Gorgonzola cheese

Directions

  1. For orange-balsamic vinaigrette, whisk together balsamic vinegar, olive oil, honey and orange zest; set aside.
  2. Attach spiralizer blade for making thick, round noodles similar to fettuccine. Spiralize beets and cucumber; set aside.
  3. Attach spiralizer blade for making thin, round noodles similar to spaghetti. Spiralize fennel, pepper and red onion.
  4. Toss spiralized vegetables together and arrange on serving platter. Sprinkle with walnuts and cheese; drizzle with vinaigrette. If desired, garnish with orange zest.

Nutrition facts

Servings

180 Calories per serving

Amounts Per Serving

  • Total Fat: 14g
  • Cholesterol: 5mg
  • Sodium: 110mg
  • Total Carbohydrates: 13g
  • Protein: 4g

Daily Values

0%
Vitamin A 10%
0%
Vitamin C 80%
0%
Iron 6%
0%
Calcium 8%

Recipe Source:

Hy-Vee Seasons Spring 2016.