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Roasted Beet Salad
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| 1/2 cup | walnut halves |
| 2 teas olive oil 1/8 teas kosher salt 1/2 teas pepper | |
| 6 medium | beets trimmed and washed |
| 1/3 cup | thinly sliced red onions |
| 6 tb | extra virgin olive oil |
| 2 tb | red wine vinegar |
| 3/4 teas salt 1/4 teas sugar | |
| ground pepper | |
| 1/2 lb | fresh spinach leaves |
| 3 oz | fresh goat cheese crumbled |
preheat oven to 350 degrees. Combine the walnuts with the olive oil, salt and pepper, mixing well to coat the nuts. Spread on a cooking sheet and bake until toasted about 7-10 min. Wrap the beets individually in foil and bake at 350 for 1 1/2 hours. Let cool and then peel the beets.
Cut into 1/2 inch wedges and place in a large mixing bowl with the walnuts and onion. Combine all dressing ingredients, pour over beets and toss well. Just before serving arrange the spinach leaves on a large platter. Arrange beets on top and crumble the goat cheese over.
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