Wednesday, July 15, 2009

Beet, Walnut, and Gorgonzola Salad

My daughter Meghan waited tables for a while at Eartha’s Restaurant, a long-time Saratoga Springs eatery (formerly Eartha's Kitchen) that closed its doors for the final time a couple of years ago. On occasional cold winter nights, I’d briskly walk from my apartment on Franklin Street, down Broadway and through Congress Park to the warmth of the small but elegant restaurant on Court Street. Hesitant to go back out into the cold, I would sit for a while, order my favorites from the appetizer menu, and visit with Meghan while she worked. Eartha’s menu was lovely, and I especially enjoyed the pureed red pepper soup. For dessert, the crème brulee was outstanding. My favorite appetizer there, though, was a beautiful salad of beets, gorgonzola, and toasted walnuts on a bed of spring greens. Eartha’s dressed the salad in a beet vinaigrette, something I’d never had before, but loved. The crunch of the walnuts, the cool creaminess of the cheese, and the sweet and sour of the beets with their vinaigrette all harmonized so beautifully that I can’t tell you what part of the salad I liked best – it was a whole, happy salad experience!

In searching for a recipe for this special salad’s communion of flavors, I found a great example at Big Oven is a terrific site, which seems to cater to professional chefs, but the enthusiastic amateur cook (like me) can find plenty of inspiration as well. It’s my new favorite web wonderland of food exploration!

Click on the icon below to discover Big Oven’s recipe for Beet, Walnut, and Gorgonzola Salad:

Beet, Walnut and Gorgonzola Salad

Photo credit:


  1. From reader Jody Shepson on Facebook:
    "I'm not a big beet fan, but I did love Eartha's salmon and it's become one of my most popular dishes over the years. It was just grilled salmon with Strawberry Mint Vinaigrette. The first time I ordered it I asked for it without the strawberries and mint, because I didn't think they went together and certainly didn't go with salmon. The waitress... Read More said "No, you have to have it. Trust me." It was incredible, I became a huge fan. I've served it so many times I can't count. And then people call the next day to ask for the "recipe" which doesn't exist. You just cut up strawberries, as many as you want, and add fresh mint and drizzle balsamic vinegar and stir. Then spoon it over grilled salmon.
    I miss Eartha's!!"

    I miss it to, Jody! Thanks for your comment.

  2. oops, I mean "I miss it too, Jody!" yes, I are a college graduate! : )

  3. I only fell in love with beets 2 short summers ago. Given the fact that they are now a favorite, along with gorgonzola....I can't wait to give this a try. (The best will be all mine because Bob won't even look at a beet)!