1. Preheat oven to 400 degrees F. 2. Grease a cookie sheet or baking pan. 3. Toss cooked beets with olive oil, salt and pepper and spread in a layer on greased pan. Roast for 25 minutes and allow to cool. 4. Combine beets, fennel, radicchio, spinach, arugula and walnuts in a salad bowl. Toss with Bleu Vinaigrette and serve. 5. To make Bleu Vinaigrette: 6. With a fork, whisk the shallot, vinegar, lemon, mustard and bleu cheese together. 7. Continuing to whisk, slowly drizzle olive oil. Season to taste with salt and pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
