Roasted Beet And Walnut Salad With Blue Cheese

7 ingredients
2 steps

Ingredients

  • 2 lbs. beets, trimmed
  • 3/4 cups walnuts, coarsely chopped and toasted
  • 1/4 cup red wine vinegar
  • 2 tbsp. wildflower honey (optional)
  • 2 tbsp. walnut oil, plus 2 tbsp. extra virgin olive oil
  • sea salt and freshly cracked black pepper
  • 1/3 to 1/2 cup blue cheese, crumbled

Directions

  1. 1
    Preheat oven to 425 degrees. Roast beets until fork tender, cool and peel, set aside. in small bowl, add red wine vinegar, honey if using, the oils and the crumbled blue cheese.
  2. 2
    using gloves if desired, cut beets into quarters, uniform size.. if very small cutting may not be necessary. add salt and pepper to taste. sprinkle with toasted walnuts. serve at room temperature.

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