Spinach, Beet and Walnut Salad

• 1 1/2 pounds medium beets, trimmed
• 1/2 cup walnut oil or olive oil
• 1/4 cup Sherry wine vinegar
• 2 large shallots, minced
• 2 (6-ounce) packages baby spinach
• 4 heads Belgian endive, thinly sliced crosswise
• 1 cup walnuts, toasted, coarsely chopped (about 4 ounces)
• 6 ounces soft fresh goat cheese (such as Montrachet), crumbled

1. Preheat oven to 400F.
2. Wrap beets in foil and bake until tender when pierced with knife, about 1 hour 30 minutes.
3. Cool slightly, then peel.
4. Cut each beet into 8 wedges.
5. Place in medium bowl.
6. Cover.
7. Whisk oil and vinegar in small bowl.
8. Mix in minced shallots.
9. Pour 3 tablespoons dressing over warm beets; toss.
10. Cool.
11. (Can be prepared 1 day ahead.
12. Cover beets and remaining dressing separately; refrigerate.
13. Bring dressing to room temperature before continuing.)
14. Combine spinach, endive and 3/4 cup nuts in large bowl.
15. Pour remaining dressing over; toss.
16. Season with salt and pepper.
17. Divide among plates.
18. Sprinkle cheese over.
19. Top with beets and 1/4 cup nuts.

beets, walnut oil, sherry wine vinegar, shallots, baby spinach, endive, walnuts, goat cheese

Taken from www.epicurious.com/recipes/food/views/spinach-beet-and-walnut-salad-102514 (may not work)