Beets with Blue Cheese and Candied Walnuts

Beets with Blue Cheese and Candied Walnuts

Ingredients

• 6-8 medium-sized beets, greens trimmed off
• 1/4 cup crumbled blue cheese (try Point Reyes Blue)
• 1/4 cup roasted or candied walnuts (see recipe at Ripe)
• arugula or baby kale
Vinaigrette:
• 1 shallot, finely minced
• 2 tablespoons apple cider vinegar
• 2 tablespoons balsamic vinegar
• 1/2 cup extra virgin olive oil
• sea salt and freshly ground black pepper
Candied Walnuts:
• 8 oz. walnut halves
• 1/4 cup firmly packed brown sugar
• 1/4 cup water
• 1 tablespoon butter
• pinch of sea salt

Instructions

1. Preheat oven to 400 degrees F. Place beets in glass baking dish, add water to about 1/4 inch, cover tightly with foil and bake for about 45 minutes, until beets are fork-tender.
2. Make vinaigrette: In glass measuring cup, mix shallot with vinegars, and a little salt and peppers, and let stand at least 5 minutes to mellow. Whisk in the olive oil.
3. Make candied walnuts: Preheat oven to 250 degrees F. In large heavy skillet, combine sugar and water over medium-high heat and cook, until sugar dissolves and syrup comes to a boil. Add the walnuts, butter, salt and cook, stirring constantly, until syrup coats the nuts and almost no liquid syrup is left in the pan. Spread the nuts out on a baking sheet and put in the oven to toast for about 15 minutes. Store air tight for up to 2 weeks.
4. Slice beets and drizzle with a couple tablespoons of vinaigrette. Toss greens with a couple tablespoons of vinaigrette, lay on platter and top with blue cheese crumbles, beets, and candied walnuts.