Serves 4
4 small to medium red beets
1-2 heads red or green leaf lettuce, washed and torn
4 radishes, washed and thinly sliced
12 cherry tomatoes, halved
3 tablespoons extra virgin olive oil
1 tablespoons balsamic vinegar
1 clove garlic, whole
1 shallot, peeled
1 tablespoon Dijon mustard
Kosher salt
Freshly ground black pepper
1⁄2 cup crumbled blue cheese
1⁄2 cup walnuts, toasted
Place beets on a pile of salt on a sheet tray and put in a 350-degree oven for about an hour or until the beets are fork-tender. When finished cooking and cool enough to handle, peel the beets skin and cut each into orange-like segments. Put fully cooled beets, lettuce, radishes, and tomatoes in a serving bowl and set aside. Make vinaigrette by combining olive oil, balsamic vinegar, garlic, shallot, and mustard in a blender. Season to taste with salt and pepper. Dress salad with just enough vinaigrette to coat. Garnish with blue cheese and walnuts.
