Name: Roasted Beets with Walnut Gorgonzola Dressing
Yield: Serves 4 to 6
Ingredients: 1 1/2 to 1 3/4 pounds beets, trimmed and halved; 2 tablespoons olive oil; 1/2 teaspoon coarse salt; 1/4 teaspoon black pepper; 1 bunch arugula, well washed and torn apart; 2 tablespoons extra-virgin olive oil; 1/4 cup chopped walnuts; 1/4 red onion, thinly sliced; 2 tablespoons chopped fresh basil leaves; 1 tablespoon balsamic vinegar; 1/4 teaspoon coarse salt; 3 ounces Gorgonzola cheese; 1/4 cup light or heavy cream

Unfortunately, beets are not on the top-ten list of favorite foods for many people. Most people hate them because they've only eaten them boiled or canned, but I was fortunate enough to try the real thing at an early age. So they're on my top-ten list, and this recipe might just be a great way to get them on yours. The roasting brings out the sweetness and intensifies the depth of flavor that is lost when you boil. Once you roast a beet, you'll never go back.

Don't throw away the beet greens: braise or sauté them if they are large, or add them to salad greens if they are small.

The rich, thick Walnut Gorgonzola Dressing is also great on burgers or grilled portobello mushrooms or mixed into greens.

Recipe notes

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