Tasty Tuesdays Bloghop...Roasted Beet Salad

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Welcome to Tasty Tuesdays!

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Last week I was out of town for work {which is why I wasn't able to visit many of your link ups from last week }.  Anyways, one good thing about travelling for work is that I usually enjoy a meal at a nice restaurant for dinner each night.  Somehow, I managed to order two salads with beets in them.  And then, on Saturday, I was still craving beets - so I made this salad at home.  I think it's a perfect salad for the winter months when there are not any fresh vegetables in season.

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Ingredients:

- beets (2 large would be enough for a salad to serve four)

- 4 cups mixed greens or arugula

- 1/2 cup walnuts

- 1/4 cup blue cheese crumbles (goat cheese, Gorgonzola, or feta would be equally delicious)

- olive oil

- salt

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Ingredients for dressing:

- 3 TBS extra virgin olive oil

- 1 TBS balsamic vinegar

- 1 tsp Dijon mustard

- 1 tsp lemon juice

- salt

- pepper
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Pre-heat oven to 350 degrees.
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Trim off stems, scrub beets, and place in baking pan.  Drizzle with olive oil and a dash of salt.  Cover with foil and place in oven.  Bake for 1 hour to 1-1/2 hours.  Test with a fork to see when beets are tender.  When beets are tender, remove from oven and let cool
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Place walnuts in a single layer on cookie sheet and toast in your oven @ 350 degrees for 3 -5 minutes.
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When beets are cool to the touch, peel of skins.  The skins will come off easily just by rubbing them with your hand.
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Cube or slice beets.
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Place lettuce in bowl and top with beets, walnuts, and cheese.
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Make dressing:
In a small bowl combine balsamic vinegar, lemon juice, Dijon, dash of salt and pepper.  Stir to combine.  Slowly add olive oil while whisking.  Continue whisking until all of the olive oil is combined.  The dressing will thicken and become slightly creamy.
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Pour over salad and enjoy!
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I'm looking forward to seeing what you've cooked up this week!

Starting next week, I will have the Tasty Tuesdays post up at 8:00 AM EST on Tuesday mornings.  I hope that's OK with everyone!
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