Roasted Beet Salad

Ingredients

• 8 medium beets (about 1 1/2 pounds)
• 4 tablespoons extra virgin olive oil
• kosher salt
• 2 ounces crumbled blue cheese
• 2 ounces cashew brittle (coarsely chopped (see Recipe Notes for recipe))

Instructions

1. 1

   Preheat oven to 400°F

2. 2

   Wash and trim tops and bottoms of beets and wrap in foil. Place foil wrapped beets in a glass baking dish to catch any drips. Roast for one hour or until beets are tender. Remove from oven.

3. 3

   When beets are cool enough to handle, peel (using a paper towel makes it easy) and thinly slice. Arrange 1/4 of the beet slices, slightly overlapping in a spiral on one serving plate. Repeat with remaining slices.

4. 4

   To finish, drizzle each salad with 1 tablespoon of olive oil, a sprinkle of salt and 1/4 of the blue cheese and cashew brittle. Serve.