Roasted Beet Salad

• 2 pounds fresh beets (about 5 medium)
• 2 teaspoons olive oil, divided
• 1/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 teaspoons white wine vinegar
• 2 tablespoons minced shallot (1 large)
• 1 tablespoon finely chopped fresh sage
• 1/2 teaspoon grated fresh lemon rind
• 2 tablespoons chopped walnuts, toasted
• 2 tablespoons crumbled Gorgonzola cheese

1. Preheat oven to 450u0b0.
2. Trim roots and stems from beets. Peel beets, and cut into 1/2-inch pieces. Combine beets, 1 teaspoon oil, 1/8 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl; toss well. Spread beets in a shallow roasting pan, and bake at 450u0b0 for 40 minutes or until tender.
3. Place beets in a medium bowl. Add remaining 1 teaspoon olive oil, remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, and next 3 ingredients; toss well. Sprinkle with walnuts and cheese. Serve at room temperature.

fresh beets, olive oil, salt, freshly ground black pepper, white wine vinegar, shallot, fresh sage, lemon rind, walnuts, gorgonzola cheese

Taken from www.myrecipes.com/recipe/roasted-beet-salad (may not work)