Red Lettuce and Roasted Beet Salad with Walnuts and Blue Cheese

• 10 baby beets, trimmed
• 2 Tbs. vegetable oil
• 5 Tbs. toasted walnut oil, divided
• 2 cups cubed whole-grain country bread
• 2 Tbs. red wine vinegar
• 3 shallots, chopped (about 1/4 cup)
• 8 cups lolla rossa, red butter lettuce, red Belgian endive and/or radicchio leaves
• 3 oz. blue cheese, crumbled (about 1/2 cup)
• 1/2 cup walnuts

1. Preheat oven to 375F.
2. Arrange beets in center of sheet of foil.
3. Drizzle with vegetable oil, and enclose in foil.
4. Roast 1 hour, or until beets are tender.
5. Cool, peel, and quarter.
6. Heat 2 Tbs.
7. walnut oil in skillet over medium heat.
8. Add bread, and saute 4 minutes, or until golden brown.
9. Transfer to plate to cool.
10. Combine remaining 3 Tbs.
11. walnut oil, vinegar and shallots in small bowl.
12. Season with salt and pepper.
13. Toss beets with half of dressing in small bowl.
14. Toss greens with remaining dressing in large shallow bowl.
15. Sprinkle salad with croutons and blue cheese.
16. Mound beets in center of greens, sprinkle with walnuts, and serve.

baby beets, vegetable oil, toasted walnut oil, bread, red wine vinegar, shallots, lolla rossa, blue cheese, walnuts

Taken from www.vegetariantimes.com/recipe/red-lettuce-and-roasted-beet-salad-with-walnuts-and-blue-cheese/ (may not work)