roasted beet salad

100% would make again

Ready in 40 minutes

Wonderful salad with blue or goat cheese and walnuts.


2.5 lbs beets
1/3 cup balsamic vinegar
1/3 cup walnut oil; (I used EVOO)
1/2 cup walnuts
4 oz blue cheese; (I used goat cheese)
1/2 tsp Salt
1.2 tsp fresh pepper

Original recipe makes 6



Cover each beet in foil and roast at 400 for one hour.

Completely cool and peel, cut into 1/2 inch cubes.

Refrigerate beets for 2 hours in plastic bag.

Mix vinegar, salt and peper. Wisk in oil.

Put beets, walnuts and cheese in a bowl.

Pour dressing over beets and toss to coat, then enjoy.

Verified by stevemur
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Calories Per Serving: 326 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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