Wayne Gisslen

Roasted Beet Salad with Gorgonzola

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Preparation info
  • Portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
1 lb

Method

  1. Wrap the red beets in foil. Wrap the yellow beets in a separate foil package.
  2. Bake at 400°F (200 °C) until the beets are tender, about 1 hour.
  3. Cool the beets slightly. Trim the root and stem ends, and pull off

Per serving: Calories, 290; Protein, 6 g; Fat, 26 g (76% cal.); Cholesterol, 15 mg; Carbohydrates, 12 g; Fiber, 3 g; Sodium, 590 mg.