A few humble ingredients make for an elegant, cozy salad. Beets roasted with garlic, thyme and rosemary, crumbles of blue cheese, toasty walnuts and thin sliced red onion over fresh greens tossed in a simple vinaigrette. A gorgeous addition to any holiday party or weeknight dinner.

INGREDIENTS – serves 4-6

3 beets, about racketball size
1/4t salt
1/4t black pepper
1/4t thyme
1/2t rosemary
2T olive oil (plus more for the dressing)

2T red wine vinegar
1T maple syrup
3T olive oil

6-8c fresh greens
1/4-1/3c blue cheese crumbled
1/4c walnuts, toasted and chopped
Thin sliced red onion, to taste

INSTRUCTIONS

Preheat oven to 425°F.

Lay a roughly 12×12″ piece of foil on a baking sheet. Place clean beets in the middle, sprinkle with salt, pepper, thyme and rosemary then drizzle with 2T olive oil. Roll the beets around a little to coat then wrap the foil around, making a little packet for the beets. Roast 45-60 minutes, until a fork can easily go into the center.

Allow to cool to the touch then wipe the skins off with a paper towel, trim the top and cut into 1/2″ cubes. Set aside to cool completely.

Add vinegar, maple and 3T olive oil to a small bowl or mason jar with a pinch of salt and pepper. Whisk or shake until combined.

In a large serving bowl, toss greens in about 2/3 of the dressing. Top with beets, blue cheese, walnuts and red onion then drizzle the remaining dressing over the beets.

ENJOY!