Roasted Beet, Spinach & Walnut Salad

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 5 tablespoons olive oil
• 4 beets (about 1 pound)
• 1 large onion, cut in half
• 1/2 cup walnut pieces
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• salt and pepper
• 2 cups spinach, washed
• 1/2 cup crumbled blue cheese or 1/2 cup gorgonzola

Recipe

• 1 preheat the oven to 400f degrees.
• 2 lightly brush a roasting pan or cookie sheet with 1/2 tablespoon of the olive oil.
• 3 place the beets and onion in the pan and roast in the oven for about 30 minutes, or until the beets are tender.
• 4 add the walnuts to the roasting pan for the last 5 minutes.
• 5 in a mixing bowl, whisk the remaining 4 1/2 tablespoons of olive oil with the balsamic vinegar, garlic, salt and pepper until well blended.
• 6 peel the beets and onion, slice and add to the bowl with the toasted walnuts.
• 7 add the spinach and toss together.
• 8 transfer the salad to serving plates and sprinkle with the blue cheese.