Roasted Beet Salad With Walnuts And Goat Cheese

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1/2 cup walnut halves
• 2 teaspoons olive oil
• 1/8 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 6 medium beets, trimmed and washed
• 1/3 cup thinly sliced red onion
• 6 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 3/4 teaspoon salt
• 1/4 teaspoon sugar
• fresh ground black pepper
• 1/2 lb fresh spinach leaves, de-stemmed and washed
• 3 ounces fresh goat cheese, crumbled

Recipe

• 1 preheat the oven to 350 f.
• 2 combine the walnuts with the olive oil, salt and pepper, mixing well to coat the nuts.
• 3 spread on a baking sheet and bake until toasted, about 7-10 minutes.
• 4 set aside to cool.
• 5 wrap the beets individually in foil and place on a rimmed baking sheet.
• 6 bake at 350 degrees until tender, about 1 1/2 hours.
• 7 let cool for 20 minutes, then peel the beets by holding them under cold running water and rubbing off the skins.
• 8 cut into 1/2-inch wedges, and place in a large mixing bowl with the walnuts and onion.
• 9 combine all the dressing ingredients, taste and adjust the seasonings.
• 10 pour over the beets and toss well.
• 11 let sit at room temperature at least 1 hour.
• 12 just before serving, arrange the spinach leaves in individual bowls or on a large platter.
• 13 arrange the beets on top and crumble the goat cheese over.