Roasted Beet Salad, with Toasted Walnuts and Goat Cheese

Recipe adapted from http://recipes.epicurean.com/recipe/21817/roasted-beet-salad-with-walnuts-and-goat-cheese.html

 After dining at one of Vancouver's fine dining establishments named Bacchus Restaurant and lounge, I could not stop thinking about the appetizer I had eaten that night. This salad has been on my mind since that fateful night in April when I stumbled upon what can only be considered THE BEST SALAD in the world. I am not a health food freak, nor do i particularly like beets, or salad at all for that matter, but I would gladly eat this salad everyday for the rest of my life. Its a veritable plethora of texture, creamy goat cheese, crunchy walnuts and lettuce, and soft tender beets, a perfect combination. The vinaigrette is a wonderful balance of sweet and salty in your mouth. I hope you like it as much as I do. 

Ingredients:

6-8 servings

1/2 cup walnut halves 

2 teaspoons olive oil 

1/8 teaspoon salt 

1/2 teaspoon fresh ground black pepper 

6 medium beets, trimmed and washed 

1/3 cup thinly sliced red onions 

1/2 lb fresh spinach leaves or any type of salad you like 

3 ounces fresh goat cheese, crumbled 

Sauce:

6 tablespoons extra virgin olive oil 

2 tablespoons red wine vinegar 

3/4 teaspoon salt 

1/4 teaspoon sugar (preferably cane sugar)

fresh ground black pepper 

Directions:

Preheat the oven to 350 F.
Combine the walnuts with the olive oil, salt and pepper, mixing well to coat the nuts
Spread on a baking sheet and bake until toasted, about 7-10 minutes.
Set aside to cool.
Wrap the beets individually in foil and place on a rimmed baking sheet.
Bake at 350 degrees until tender, about 1 1/2 hours.
Let cool for 20 minutes, then peel the beets by holding them under cold running water and rubbing off the skins.
Cut into 1/2-inch wedges, and place in a large mixing bowl with the walnuts and onion
Combine all the dressing ingredients, taste and adjust the seasonings.
Pour over the beets and toss well.
Let sit at room temperature at least 1 hour.
Just before serving, arrange the spinach leaves in individual bowls or on a large platter.
Arrange the beets on top and crumble the goat cheese over.