Chopped Beet Salad
By: Eliza Adam
Published: Wednesday, February 2, 2011 - 9:43pm

Ingredients




1 medium-s fresh beet, leaves trimmed
2 hard boiled eggs, diced
10 ounces spinach, stems trimmed, leaves sliced thinly
1 medium Gala apple, diced
 cup blue cheese, crumbled
For the walnut oil vinaigrette:
1 1/2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper
6 tablespoons walnut oil

Preparation

1 Preheat oven to 400 degree F.  Wrap beet tightly with double layers of foil, place in baking sheet and roast in hot oven for about 1 hour, or until it’s tender when pierced with a fork.  Cool until warm in foil until ready to use. 2 Make walnut oil vinaigrette:  Blend together vinegar, mustard, salt, and pepper in a small bowl.  Whisk in the oil in slow stream until it’s well blended. 3 Peel beet skin and diced beets.  Divide and assemble diced beets with other salad ingredients in plates and drizzle dressing over salad and serve.