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This classic Italian-style salad is light and refreshing, and makes a delightful summertime side dish. Its tasteful blend of healthy ingredients makes it a popular favorite even with people who don’t think they like beets.

Why try? Using a ring mold gives this dish a real restaurant look. The vinaigrette makes it very easy to remove from the mold.

Foodie Byte: This dish is best-served very cold.

Ingredients

• 4 medium beets, scrubbed and trimmed
• ⅓ cup chopped walnuts
• 1 10 ounce package mixed salad greens
• ½ cup frozen orange juice concentrate
• ¼ cup balsamic vinegar
• ½ cup extra virgin olive oil
• 2 ounces gorgonzola cheese, crumbled

Preparation

1. Place beets in a saucepan and fill with enough water to cover. Bring to a boil and cook for 20 to 30 minutes or until tender. Drain and cool, peel then cut into cubes.
2. While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and just starting to toast. Remove from heat and set aside to cool.
3. In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
4. Combine beets, walnuts, gorgonzola and dressing a large bowl.
5. Pack the beet mixture into biscuit rings and refrigerate.
6. Place helping of greens onto each salad plate and top with ring mold of beet mixture and lift.