Roasted Beet Salad

Name: Roasted Beet Salad
Ingredients: 2 pounds fresh beets (about 5 medium); 2 teaspoons olive oil, divided; 1/4 teaspoon salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 2 teaspoons white wine vinegar; 2 tablespoons minced shallot (1 large); 1 tablespoon finely chopped fresh sage; 1/2 teaspoon grated fresh lemon rind; 2 tablespoons chopped walnuts, toasted; 2 tablespoons crumbled Gorgonzola cheese

10 ingredients

3 steps

Ingredients

2 pounds fresh beets (about 5 medium)
2 teaspoons olive oil, divided
1/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 teaspoons white wine vinegar
2 tablespoons minced shallot (1 large)
1 tablespoon finely chopped fresh sage
1/2 teaspoon grated fresh lemon rind
2 tablespoons chopped walnuts, toasted
2 tablespoons crumbled Gorgonzola cheese

Directions

1

Preheat oven to 450°.
2

Trim roots and stems from beets. Peel beets, and cut into 1/2-inch pieces. Combine beets, 1 teaspoon oil, 1/8 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl; toss well. Spread beets in a shallow roasting pan, and bake at 450° for 40 minutes or until tender.
3

Place beets in a medium bowl. Add remaining 1 teaspoon olive oil, remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, and next 3 ingredients; toss well. Sprinkle with walnuts and cheese. Serve at room temperature.