Roasted Beet, Spinach & Walnut Salad

1. 1

   Preheat the oven to 400F degrees.

2. 2

   Lightly brush a roasting pan or cookie sheet with 1/2 tablespoon of the olive oil.

3. 3

   Place the beets and onion in the pan and roast in the oven for about 30 minutes, or until the beets are tender.

4. 4

   Add the walnuts to the roasting pan for the last 5 minutes.

5. 5

   In a mixing bowl, whisk the remaining 4 1/2 tablespoons of olive oil with the balsamic vinegar, garlic, salt and pepper until well blended.

6. 6

   Peel the beets and onion, slice and add to the bowl with the toasted walnuts.

7. 7

   Add the spinach and toss together.

8. 8

   Transfer the salad to serving plates and sprinkle with the blue cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.