Beet and Avocado Salad with Gorgonzola

Beet and Avocado Salad with Gorgonzola

One of my very favorite restaurants is Lugano, in Salt Lake City.  They serve this amazing beet and avocado salad.  I loved the flavors so much I set out to recreate it at home. The flavors are just incredible together. You can always add a homemade crouton if you have the time.  I like to roast the beets in the morning or even the day before, since the process takes an hour.  That way the beets will be ready to toss on a salad that evening.  (The salad in this photograph has two varieties of beets, hence the variation of beet colors.)

1 lb. spinach, washed and stems removed

1 head romaine, washed and cut into bite sized pieces

4 fresh beets, roasted until tender. ( Roast Beets: rub beets with olive oil season with salt and pepper, wrap in foil and roast at 450 degrees for 1 hour.) Cool, peel and slice into wedges.  Drizzle with olive oil and season with coarse salt and fresh ground pepper

1 cup Gorgonzola or Blue Cheese

2 ripe avocados

¼ jicama, peeled, use hand peeler to cut into curly strips  (optional)

In large salad bowl toss greens.  Before serving, place beets, avocados and Gorgonzola over greens garnish with jicama.  Drizzle dressing over the top and serve with plenty of crusty bread.

                                                     Balsamic Vinaigrette

My grandmother shared her recipe for Balsamic Vinaigrette.  This is a favorite go-to dressing for a lot of different salads.  It is just that versatile!  I like to keep a bottle on hand in the refrigerator for a last minute salads. 

1 cup olive oil

½ cup balsamic vinegar

2 cloves garlic, minced

¼ teaspoon coarse salt

a couple grinds of fresh pepper

1 tomato, chopped (optional)

 Whisk all ingredients together by hand and refrigerate.