22933 Mixed Green and Roasted Beet Salad with Gorgonzola, Pear and Arugula (Gluten-Free) - Celiac.com
No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter




Ads by Google:



Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts

SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Mixed Green and Roasted Beet Salad with Gorgonzola, Pear and Arugula (Gluten-Free)

Gorgonzola is a veined Italian blue cheese, made from unskimmed cow's and/or goat's milk.

Photo: CC--PandafoodieContrary to popular belief, Gorgonzola, or blue cheese does NOT contain gluten. These days, blue cheese is no longer made with mold from stale bread as a starter, as it was once upon a time. The molds used to make commercial Gorgonzola and blue cheese are isolated for purity, and cultured in sterile conditions. They are gluten-free. That means that most people with celiac disease and gluten intolerance are free to eat most all blue cheeses.

To celebrate that fact, I recently prepared a delicious beet salad with Gorgonzola, pear and arugula, which is one of my summer favorites. I just couldn't wait for summer to get started.

This recipe makes a tasty, refreshing salad that will turn heads and delight tastebuds.

Ingredients:
3 red beets, peeled, roasted and diced
1 firm Bosc or D'Anjou pear, diced
1 tablespoon lemon juice
4 ounces crumbled Gorgonzola or mild blue cheese
¼ cup extra-virgin olive oil
1 tablespoon honey
¼ cup balsamic vinegar
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 teaspoons Dijon mustard
1 large shallot, peeled and chopped
4 ounces of mixed lettuce, washed
2 ounces arugula, washed
1 seedless tangerine, peeled
⅓ cup walnuts, halved, optional

Directions:
Heat oven to 350° F.

Wash the beets, leave them wet, and wrap each one in foil. Arrange beets in roasting pan or on baking sheet; bake 90 minutes or until tender. Test by opening the foil and poking with a thin knife.

Ads by Google:

Note: I often make my beets ahead of time, or make more beets than I need, then dice and refrigerate so I can make more salad later.

Leave beets covered and allow to cool on a plate.

Dice beets and pear pieces, and toss with lemon juice in a small bowl.

In a separate bowl, combine oil, vinegar, honey, dijon mustard, shallot, salt, and pepper. Whisk these together until blended.

Make sure beets and pears are at room temperature.

Place roughly chopped greens and arugula in a bowl.

Top with pears, beets, tangerine slices, and cheese, and drizzle with vinaigrette. Add walnuts as desired.

Serve alongside your favorite burger or steak.

Celiac.com welcomes your comments below (registration is NOT required).





Spread The Word







Related Articles



6 Responses:

 
Melaina at Rudi's Gluten-Free Bakery
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
22 Jun 2012 9:00:32 AM PDT
This recipe sounds delicious! Such a fresh and healthy salad perfect for this warm time of year, and the best part - naturally gluten-free! Great job! :)

 
Cynthia Flick
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
25 Jun 2012 7:49:51 AM PDT
How could you make such a misleading blanket statement about blue cheese being gluten-free? At the end of the paragraph you state "most all", but how many will see that when you start the paragraph with "blue cheese does NOT contain gluten". I have contacted several manufacturers asking if their bleu cheese is gluten-free and have been told that they use a BARLEY ENZYME. We all know barley is NOT gluten-free.

 
Jefferson
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated ( Author)
said this on
27 Jun 2012 1:09:27 PM PDT
Blue cheese facts:
Analysis of blue cheese samples conducted by "Dr. Terry Koerner’s laboratory in the Food Research Division at Health Canada. Three different commercial ELISA test kits were used."
5 blue cheese / mold samples tested: 3 blue cheese samples made with mold cultured on gluten-containing media, two samples of mold cultured on wheat-based dextrose.
Results: Each sample was tested 3 times, using each of the 3 ELISA tests.
No detectable levels of gluten were found in any of the samples.

 
said this on
25 Jun 2012 4:55:00 PM PDT
Which manufacturers were those? Please let us know if you have any information confirming gluten content in blue cheeses and we will update the article.

 
Jefferson
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated ( Author)
said this on
27 Jun 2012 1:11:56 PM PDT
Read more here:
glutenfreecooking.about.com/od/soupsandsalads/f/Is-It-Safe-To-Eat-Blue-Cheese-On-A-Gluten-Free-Diet.htm

 
Linda
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
30 Jun 2012 3:45:52 PM PDT
I made this not caring it was gluten-free. I wanted a new take on a beet salad. I was not disappointed . My guests raved and my husband wants it again. I got produce at a local farmers market so the salad was super fresh. I used mandarin oranges as tangerines were not available.




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:

All Activity
Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

You may find these interesting, they're from Professor Marios Hadjivassiliou, a leading expert on gluten ataxia: http://www.acnr.co.uk/pdfs/volume2issue6/v2i6reviewart2.pdf Best of luck helping your daughter

Yep. The one that is most relevant I think is the post by Backtalk. Backtalk went back on gluten and have to a colostomy done on an emergency basis. Not fun. She regretted ignoring the gluten-free diet.

Welcome Lochella Hopefully you can draw some comfort from finally having an answer and thus starting the path to good health. Healing is going to come from your own body as you progress on the gluten free diet and it stops fighting itself and starts repairing that damage. You're still in the very early days and it's not an instant process sadly. 6 months is the usual figure bandied around for seeing significant improvement, although hopefully you'll get some signs of improvement much quicker than that. The single best thing you can do is to eat good simple whole foods and make sure absolutely no gluten gets into your diet. There's some tips here: With stomach pains peppermint tea is my go to drink. Avoiding caffeine seems to help as well as its rough on digestion at the best of times. This may be a time to ease up on alcohol as well and consider dropping dairy, many find they're lactose intolerant but this can correct itself in time. You will find lots of good info, advice and support here, I hope the community is of help to you as it was to me. Best of luck!

I recently got diagnosed with Celiac disease I must of had it my whole life. I'm 35 I've always had severe stomach problems, in and out of hospitals and misdiagnosed until now. My small intestine is severely damaged I'm now waiting to see a dietitian and my specialist wants to see me again in 2 weeks. How do some of you deal with the pain of the healing process and what helps you? I'm in so much pain?

I recently got diagnosed with Celiac disease I must of had it my whole life, in 35 I've always had severe stomach problems in and out of hospitals and misdiagnosed until now. My small intestine is severely damaged in now waiting to see a dietitian and my specialist wants to see me again in 2 weeks. How do some of you deal with the pain of the healing process and what helps you? I'm in so much pain?