Roasted Beet Salad With Blue Cheese

• 1/2 teaspoon salt
• 2 1/2 pounds beets
• 1/3 cup balsamic vinegar
• 1/2 cup toasted and coarsely chopped walnuts
• 1/3 cup walnut oil
• 3 heads endive
• 1/4 teaspoon freshly ground black pepper
• 4 ounces blue cheese

1. 1. Preheat oven to 400 F.
2. 2. Trim the green parts of the beets (if they're still on the beets), and leave about 1 inch of the stems attached.
3. 3. Scrub the beets under cold water.
4. 4. Wrap each beet with aluminum foil, and put on a baking sheet.
5. 5. Bake the beets about 1 hour or until they are tender when poked with the tip of a sharp knife.
6. 6. Cool the beets completely keeping them in the aluminum foil.
7. 7. Unwrap the cooled beets, and peel them.
8. 8. Cut the beets into 1/2-inch cubes, then place them in plastic bags and seal well. Refrigerate at least 2 hours.
9. 9. Cut the endive crosswise into 1/2-inch-wide pieces.
10. 10. Separate the endive pieces into strips, and throw away any tough, solid center pieces.
11. 11. Whisk the vinegar with the salt in a large bowl. Add pepper.
12. 12. Whisk in the oil gradually.
13. 13. Add the beets, endive, blue cheese and walnuts, and toss well.
14. 14. Serve.

salt, beets, balsamic vinegar, walnuts, walnut oil, endive, freshly ground black pepper, blue cheese

Taken from www.epicurious.com/recipes/member/views/roasted-beet-salad-with-blue-cheese-50176876 (may not work)