Chopped Beet Salad

Photo: Eliza Adam

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

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.

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.

Peel beet skin and diced beets. Divide and assemble diced beets with other salad ingredients in plates and drizzle dressing over salad and serve.