Roasted Beet Salad With Walnuts And Goat Cheese

• 1/2 cup walnut halves
• 2 tsp olive oil
• 1/8 tsp salt
• 1/2 tsp pepper
• 6 medium beets
• 1/3 cup thinly sliced red onion
• 1/4 cup coarsely chopped fresh parsley
• 8 basil leaves
• DRESSING:
• 1/4 cup plus 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 3/4 tsp salt
• 1/4 tsp sugar
• dash pepper
• 3 oz fresh goat cheese, crumbled

1. Preheat the oven to 350 degrees. In a small bowl combine the walnuts, olive oil, salt, and pepper. Mix well to coat the walnuts. Spread on a rimmed baking sheet and bake until nicely toasted, about 7 to 10 minutes. Set aside.
2. To Prepare Beets:
3. Wrap beets individually in foil and place on a baking sheet. Bake at 350 degrees until tender when pierced with a fork, about 1 1/2 hours. Let cool for 20 min. Peel the beets by holding them under cold running water and rubbing off the skins. Cut into wedges and place in mixing bowl. Add walnuts, parsley, onion, and basil.
4. To make dressing:
5. Combine all ingrediants and mix well. Add to beet mixture and toss to coat. Marinate at room temp for atleast one hour. Just before serving, toss again and top with goat cheese.

walnut halves, olive oil, salt, pepper, beets, red onion, fresh parsley, basil, olive oil, red wine vinegar, salt, sugar, pepper, goat cheese

Taken from www.epicurious.com/recipes/member/views/roasted-beet-salad-with-walnuts-and-goat-cheese-50012026 (may not work)