Watercress and Beet Salad with Gorgonzola and Walnuts
Watercress and Beet Salad with Gorgonzola and Walnuts Gorgonzola is one of Italy's most prized cheeses and, I have to admit, one of my own personal favorites.
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Cooking tools:
- Oven
- Baking pan
- Aluminum foil
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Fork
- Serving platter
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 2 pounds medium-size beets (red or gold), washed
- 1/4 cup extra-virgin olive oil
- 1 tablespoon water
- Salt
- freshly ground black pepper
- 2 1/2 tablespoons red wine vinegar
- 1 small head radicchio, torn into 2-inch pieces
- 3 ounces Gorgonzola cheese, crumbled
- 1/2 cup walnut halves, toasted
- 1 1/2 cups loosely packed watercress, stems trimmed, for garnish
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