Spinach, Beet And Walnut Salad

By Nalli

Ingredients

• 1 1/2 lbs.medium beets; trimmed
• 1/2 cup sherry wine vinegar
• 2 large shallots; minced
• 2 packages baby spinach
• 4 heads Belgian endive; thinly sliced: crosswise
• 1 cup walnuts; (toasted), coarsely chopped (about 4 ounces)
• 6 oz.soft fresh goat cheese; (such as Montrachet), crumbled

Preparation

Step 1

Preheat oven to 400 degrees. Wrap beets in foil and bake until tender when pierced with knife, about 1 hour 30 minutes. (or boil covered with water...or use whole canned) Cool slightly, then peel. Cut each beet into 8 wedges. Place in medium bowl. Cover, whisk oil and vinegar in small bowl. Mix in minced shallots. Pour 3 tablespoons dressing over warm beets; toss. Cool. (can be prepared 1 day ahead. Cover beets and remaining dressing separately; refrigerate. Bring dressing to room temperature before continuing) Combine spinach, endive and ¾ cup nuts in large bowl. Pour remaining dressing over; toss. Season with salt and pepper. Sprinkle cheese over salad. Serve individually or in large salad bowl.