Roasted Beet, Spinach & Walnut Salad

Ingredients

• 5 tablespoons olive oil
• 4 beets (about 1 pound)
• 1 large onion, cut in half
• 1/2 cup walnut pieces
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• salt and pepper
• 2 cups spinach, washed
• 1/2 cup crumbled blue cheese or gorgonzola

Directions

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.