Beet Salad


2 lbs beets
4 cups arugula or spinach leaves
1/2 c walnut pieces
1 clove garlic, minced
1 t dijon mustard
2 T balsamic vinegar
1/3 c fruity EVOO (lemon was delicious)
1/3 c gorgonzola or bleu cheese

Roast the beets covered and trimmed at 400 degrees for about an hour or until softly pieced with a fork. Set aside and let them cool. Peel and chop into bite sized pieces.

Mix up the dressing and coat the beets while still warm or room temp. Heap over the greens and top with cheese.



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