Roasted beet salad
1 bunch beets (3 or 4) with greens attached 1 tablespoon olive oil Kosher salt and freshly cracked pepper, to taste 1 cup crumbled blue or goat cheese 1/2 cup walnuts or pecans Balsamic vinaigrette dressing
Cut greens off 1 inch above beets.
To cook beets, wash, dry and wrap individually in aluminum foil. Place on a baking sheet in a 350-degree oven and cook for 45 minutes to 1 hour, or until beets are pierced easily with the tip of a knife. Remove from oven.
When cool enough to handle, wrap beets in paper towels and rub to remove the outer skin (this protects your hands from being stained red). Cut beets into a 1/4-inch dice.
Wash greens and discard any tough stems. Tear greens into 2-inch pieces. Heat olive oil in a saute pan and add greens, stirring and cooking until wilted and tender. Season beets and greens with salt and pepper.
To serve salad, divide greens and beets between plates (there will be a lot more of the latter). Top with cheese and nuts. Sprinkle with salad dressing and serve.