Total Time
1 Hour 35 Mins
Yield
Makes 6 servings
Photo: Beth Dreiling Hontzas; Styling: Amy Burke

How to Make It

Step 1

Preheat oven to 400°. Trim beet tops to 1/2 inch; gently wash beets. Place beets in a single layer in a shallow baking pan; drizzle with oil, tossing gently to coat. Cover pan tightly with aluminum foil.

Step 2

Bake at 400° for 40 minutes or until tender. Transfer to a wire rack, and let cool 30 minutes.

Step 3

Peel beets, and cut in half. Gently toss beets with 1/3 cup Brown Sugar Vinaigrette. Arrange lettuces on a serving platter. Top with beet mixture, Gorgonzola cheese, and pecans; serve with remaining Brown Sugar Vinaigrette.

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