Chef Jim Coleman Recipe Index

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Roasted Beet, Spinach and Walnut Salad

Ingredients:

5 tbsp. Olive Oil
4 Beets, whole
1 large Onion, cut in half
1/2 cup Walnut pieces
2 tbsp. Balsamic Vinegar
2 Garlic cloves, minced
Salt & Pepper to taste
2 cups Baby Spinach, cleaned
1/2 crumbled Bleu Cheese

1. Lightly brush a baking sheet with olive oil and roast beets with onions in a preheated 400° oven until beets are tender. Approximately 30 minutes. For the last 5 minutes of cooking, add the walnuts for roasting.

2. Whisk the remaining olive oil with the balsamic vinegar, salt & pepper until well blended.

3. Slice the beets and onions and peel.

4. In a large mixing bowl combine all ingredients and toss with vinaigrette.

5. Sprinkle blue cheese on top for garnish.


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