Beet, walnut and blue cheese salad
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5 tbsp. olive oil
4 beets, whole
1 large onion, cut in half
1/2 cup walnut pieces
2 tbsp. balsamic vinegar
Salt and pepper, to taste
2 cloves garlic, minced
2 cups baby spinach, cleaned
1/2 cup blue cheese
Lightly brush a baking sheet with olive oil and roast beets with onion in a pre-heated, 400-degree oven until beets are tender (approximately 30 minutes). For the last 5 minutes of cooking, add the walnuts for roasting.
Whisk the remaining olive oil with the balsamic vinegar, salt and pepper, until all is well blended. Slice the beets and onions and peel.
In a large mixing bowl, combine all ingredients and toss with the vinaigrette. Sprinkle blue cheese on top for garnish and enjoy.