Beet Salad

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Beet Salad with Walnuts and Blue Cheese

Pre-heat oven to 350 degrees Farenheit (175 degrees Celsius).

12 medium beets, washed
3 tablespoons olive oil
pinch each, salt and pepper

Wash beets and while still wet, place on a sheet of aluminum foil, drizzle with the olive oil and season with the salt and pepper. Seal foil to make a little package, and place on baking sheet. Roast until soft, for about 1 1/2 hours to 2 1/2 hours, depending on the size of the beets.

Remove beets from oven and foil. Allow to cool slightly (enough so you can handle them) before peeling . While beets are cooling, make the dressing.

1/4 cup oil, olive or walnut
1/4 cup red wine vinegar
1 teaspoon honey
salt and pepper, to taste

1/4 cup chopped walnuts
Blue cheese

Mix all ingredients together in a bowl. Add the peeled and slice beets. Slice them really anyway you want, or wedges. Make sure they are well tossed with the dressing, place on a plate and top with the nuts and blue cheese. For this salad it is important that the salad is served slightly warm so all of the flavours come together.