Second Sunday Soup- January 11, 2009

Hoorah for Nancy to host the Second Sunday Soups. Here's a peek at what happened while we enjoyed tortilla soup.

Post your recipes

Roasted Beet Salad with Raspberry Balsamic Vinaigrette
Cathy & Dick (from Firehouse Food)
serves 6

• 6 medium beets (red, gold or combo; about 1.5 pounds) stemmed
• 1 tbs olive oil
• 8 ounces salad greens
• 1 cup walnuts toasted
• pepper
• 6 ounces gorgonzola cheese, crumbled

Vinaigrette

• 3/4 cup olive oil
• 3 tbs balsamic vinegar
• 1tbs red wine vinegar
• 3 tbs minced red onion
• 2 tbs rapsberry jam
• 2 tbs Dijon mustard
• 1/2 tps sugar
• Salt and pepper

Roast the beets in preheated 400 degree oven after rubbing them in olive oil until tender (about 50 minutes.

For the vinaigrette, put olive oil, balsamic vinegar, redwine vinegar, onion, jam, , mustard, and sugar in a blender or food processor. Process until well blended. Season to taste with salt and pepper.

Assemble the salad in a large bowl, toss the greens, beets, walnuts, and half the dressing. Top each serving with some cheese. Pass remaining dressing at the table.