Red Lettuce and Roasted Beet Salad With Walnuts and Blue Cheese

Submitted by That is Dr House to

"From Vegetarian Times. I fell in love with the picture. As much as I hate working with beets it made me go buy some. I used Feta in place of the blue cheese"

 

• Ready In: 1min
• Ingredients: 9
• Serves: 6

ingredients

• 10 baby beets, trimmed
• 29.58 ml vegetable oil
• 73.94 ml toasted walnut oil, divided
• 473.18 ml cubed whole grain bread
• 29.58 ml red wine vinegar
• 59.14 ml shallot, chopped
• 1892.72 ml mixed salad greens, see note
• 85.04 g blue cheese, crumbled
• 118.29 ml walnuts

directions

1. Note: Lettuces: lolla rossa, red butter lettuce, red belgin endive and [or] radicchio leaves. The more variety? The better the taste.
2. Preheat oven to 375F Arrange beets in center of sheet of foil. Drizzle with oil and enclose in foil. Roast one hour or until beets are tender then cool, peel and quarter.
3. Heat 2 tbsp walnut oil in skillet over med heat. Add bread, and saute 4 minutes or until golden brown. Transfer to plate to cool.
4. Combine remaining 3 tbsp walnuts, oil, vinegar and shallots in small bowl. Season with salt and pepper.
5. Toss beets with half of the dressing in small bowl. Toss greens with remaining dressing in large bowl. Sprinkle salad with croutons and blue cheese. Mound beets in center of greens Sprinkle with walnuts. Serve.