Roasted Beet Salad
By: Taylor Davies
Published: Tuesday, December 8, 2009 - 6:34am

Ingredients




1/2 cup walnut halves
2 teaspoons olive oil
1/8 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
6 mediums beets, trimmed and washed
 cup thinly sliced red onions
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 pound fresh spinach leaves, de-stemmed and washed
3 ounces fresh goat cheese, crumbled

Preparation

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.

Comments:
Helen Pitlick

Mmm... this salad sounds amazing! Even people who think they don't like beets like them when they're roasted. Maybe Obama should give this recipe a try.
Corrinne

YUM!  This classic combo of fresh goat cheese and beets never gets old...So Good.
Taylor Davies

Yes! Beets are incredibly underrated!  My mom makes a delicious beet soup, I'll see if I can get that recipe up here as well!