Roasted Beet Salad

Ingredients:

• 12 medium beets
• 3 tablespoons olive oil
• 2 minced, peeled garlic cloves
• 4 tablespoons red wine vinegar
• 4 tablespoons walnut oil
• 1/4 cup toasted walnut pieces
• salt & pepper
• wedges of blue cheese

Directions:

Heat oven to 350 degrees. Trim all but 2″ of the stalks off the beets. Wash the beets and then, while they are still wet, put them in a baking dish lined with foil. Drizzle with the olive oil and a bit of salt. Fold foil to seal completely shut. Roast until beets are soft, about 2-2.5 hours.

When the beets cool remove their stalks and skins and cube them to bite size. Stir together the garlic, vinegar, and walnut oil and combine the dressing in a bowl with the beets, walnuts, and salt and pepper to taste. Mix well. Serve at room temperature with wedges of blue cheese.

Serves 4.