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Arugula with Gorgonzola, Beets & Sweet Walnuts

Cook beets until tender, slip off the skins and slice. Toss with the 1 T olive oil, 1 T wine or herbed vinegar, 1/4 tsp salt, and 1/8 tsp pepper. Mix 1 c.chopped walnuts well with ¼ c. corn syrup and ¼ c brown sugar. Spread on cookie sheet and bake @ 350 deg. about 10 min. until crisped. Cool. Serve beets atop small portion of arugula greens, sprinkling crumbled gorgonzola and walnuts.
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