Winter Beet Salad With Blue Cheese

6 cups mixed salad greens 4 tablespoons walnuts toasted and chopped 4 tablespoons crumbled blue cheese. Transfer to an 11 by 13 inch pan and cook tossing beets twice until they are tender and browned in places but not burnt 25 to 35 minutes. Top the dressed greens with the onion slices crumbled blue cheese and toasted walnuts.

Add the salad greens to a large bowl drizzle 4 6 tablespoons of the vinaigrette on the greens toss to combine.

Winter beet salad with blue cheese. Toss gently to coat. Arrange the sliced beets on the top and serve immediately. Scrub and peel beets. Bake at 3500 for 40 50 minutes or until tender turning occasionally.

Drizzle beets with olive oil and sprinkle sparingly with balsamic vinegar. Sprinkle blue cheese crumbles and toasted pecans over beets. Season to taste with salt and pepper. Place on a baking sheet coated with cooking spray.

Ingredients 4 medium beets 1 12 pounds total trimmed and unpeeled 3 tablespoons extra virgin olive oil 1 tablespoon white vinegar 12 teaspoon dijon mustard coarse salt and ground pepper 2 tablespoons finely chopped fresh parsley 12 cup crumbled blue cheese 14 cup toasted walnut pieces. Spritz beets with additional cooking spray until coated. In a large bowl toss the beets with the shallots 2 tablespoons of the oil the thyme 34 teaspoon salt and 12 teaspoon black pepper. Serve on lettuce leaves.

Preheat oven to 425 degrees.