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Roasted Beet, Spinach, and Walnut Salad

Ingredients

5 tbsp. Filippo Berio® Olive Oil
4 Beets, whole
1 large Onion, cut in half
1/2 cup Walnut pieces
2 tbsp. Balsamic Vinegar
2 Garlic cloves, minced
Salt & Pepper to taste
2 cups Baby Spinach, cleaned
1/2 crumbled Bleu Cheese

Method

1. Lightly brush a baking sheet with Filippo Berio® Olive Oil and roast beets with onions in a preheated 400° oven until beets are tender. Approximately 30 minutes. For the last 5 minutes of cooking, add the walnuts for roasting.
2. Whisk the remaining Filippo Berio® Olive Oil with the balsamic vinegar, salt & pepper until well blended.
3. Slice the beets and onions and peel.
4. In a large mixing bowl combine all ingredients and toss with vinaigrette.
5. Sprinkle blue cheese on top for garnish.