Roasted Beet Salad

• 4 lbs baby beets, scrubbed & trimmed
• 13 cup extra virgin olive oil
• 1 teaspoon fresh thyme
• 12 teaspoon sea salt
• 18 teaspoon black pepper
• 12 cup blue cheese, crumbled
• 1 cup sour cream
• 1 tablespoon fresh lemon juice
• 14 cup water
• 12 teaspoon sea salt
• 18 teaspoon black pepper
• 10 cups arugula, washed,droed & torn into bite-sized pieces
• 1 cup chopped celery leaves
• 1 cup walnut pieces

1. BEETS: Form 2 sheets of heavy duty aluminum foil into a pouch; add beets, oil& seasonings& seal the pouch.
2. Roast in a preheated 400F oven until fork tender, about an hour.
3. After the beets cool, slip off the skins& cut into 4 wedges (or more if the beets are larger).
4. DRESSING: Whisk all ingredients together in a small bowl.
5. SALAD: Toss all ingredients& beets together in a large bowl.
6. Stir in 1 cup of salad dressing& serve remainder on the side.

baby beets, extra virgin olive oil, thyme, salt, black pepper, blue cheese, sour cream, lemon juice, water, salt, black pepper, arugula, celery, walnut pieces

Taken from www.food.com/recipe/roasted-beet-salad-86318 (may not work)