Roasted Beets and Arugula with Gorgonzola/Walnut Dressing

Directions

1. Preheat oven to 425°
2. Coat beets with 1 Tbs. olive oil and cook at 425°  for 40 minutes until beets are tender.
3. Remove skins and slice.
4. Toss with 1 Tbsp. olive oil, 1/4 tsp. salt and 1/8th tsp. pepper.
5. Sauté walnuts in 2 Tbs. olive oil until browned.
6. Cool and add red onion, 1 Tbsp. balsamic vinegar and 1/4th tsp. salt.
7. Blend Gorgonzola and cream/milk and add to walnut mix.
8. Serve beets atop a small portion of arugula greens and top with Gorgonzola/walnut mixture.