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Roasted Beet Salad

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Ingredients

  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp balsamic vinegar
  • 4-6 beets
  • 4 Boston lettuce leaves
  • 2 Tbsp coarsely chopped walnuts, lightly toasted
  • 1 1/2 oz crumbled blue cheese (about 1/4 cup)
  • Salt and pepper to taste

Directions

  1. Toss beets with 1 tablespoon of the olive oil and a pinch of salt. Place on a sheet pan, cover the pan with foil and roast beets in a 375 oven until tender, about 45 minutes.
  2. Toast walnuts in a shallow baking pan in a 350 oven until golden, 5 to 10 minutes.
  3. Allow the beets to cool. Peel the skins off and cut the beets into ½-inch wedges.
  4. Whisk together oil, vinegar and salt in a bowl. Add beets and toss to coat. Divide lettuce, then beets, among 4 plates, then top with nuts and cheese.
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