Ingredients

  • 1 medium-s fresh beet, leaves trimmed
  • 2 hard boiled eggs, diced
  • 10 ounces spinach, stems trimmed, leaves sliced thinly
  • 1 medium Gala apple, diced
  • cup blue cheese, crumbled
  • 1 1/2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon freshly ground black pepper
  • 6 tablespoons walnut oil

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat oven to 400 degree F. Wrap beet tightly with double layers of foil, place in baking sheet and roast in hot oven for about 1 hour, or until its tender when pierced with a fork. Cool until warm in foil until ready to use.
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  • Length: 60 minutes

Step 2

  • Make walnut oil vinaigrette: Blend together vinegar, mustard, salt, and pepper in a small bowl.
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Step 3

  • Whisk in the oil in slow stream until its well blended.
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Step 4

  • Peel beet skin and diced beets. Divide and assemble diced beets with other salad ingredients in plates and drizzle dressing over salad and serve.
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