1 large raw beet--scrubbed clean
4-5 walnut halves--sliced into delicate bits
red wine vinegar
2 or 3 chives--chopped
Using a vegetable peeler, make fine ribbons from the beet. Add just a bit of vinegar and let sit while you finely slice the walnuts (the reason I do this is so they match the delicate-ness of the beet ribbons. If you prefer a nice big crunch from the walnut, leave them as is...it isn't critical to the recipe). Toss together the beets, the chives and then a bit of olive oil, just to make it glisten. Add black pepper to taste and then pile the beet onto the serving plate or platter. Top with walnuts and a generous slice of gorgonzola cheese. I do not add salt to this recipe as the gorgonzola is quite salty and carries enough brininess for the salad.