Gorgonzola and Beet Salad with Toasted Walnuts and Balsamic Glaze

1.Preheat your oven to 200°C (400°F). Trim the tops and tails off the beets, but do not peel them. Toss the beets with 2 tablespoons of olive oil, salt, and pepper.

2.Wrap each beet individually in aluminum foil or place them together in a foil packet. Place the wrapped beets on a baking sheet and roast for 45 to 60 minutes, or until easily pierced with a fork. Remove from the oven and let cool completely.

3.While the beets are roasting, prepare the balsamic glaze. Combine the balsamic vinegar and honey (if using) in a small saucepan over medium heat. Bring to a simmer, then reduce the heat to low and cook for 10 to 15 minutes, stirring occasionally, until the vinegar has reduced by about half and coats the back of a spoon. Set aside to cool and thicken.

4.Toast the walnuts by spreading them on a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant. Immediately transfer them to a plate to cool.

5.Once the beets are cool enough to handle, use a paper towel or your hands to easily rub off the skins. Slice the beets into half-moons or cube them into bite-sized pieces.

6.To assemble the salad, spread the baby arugula across a large platter or divide it among individual serving plates. Arrange the roasted beet pieces evenly over the arugula.

7.Scatter the crumbled Gorgonzola cheese and the toasted walnut halves over the beets and greens.

8.Drizzle the finished salad generously with the prepared balsamic glaze just before serving. Serve immediately.