BEET AND WALNUT SALAD
Ingredients 4 medium sized red beets, stems and ends removed; 1/3 cup walnuts, chopped; 2 tbsp balsamic vinegar; 2 tbsp extra virgin olive oil; Sea salt and freshly ground black pepper to taste; Preparation Preheat your oven to 400 F. Wrap each individual beet in aluminum foil and place on baking sheet. Allow to roast in the oven for approximately one hour. Remove beets from oven and allow to cool. Once cool enough to touch, remove from foil. While still warm, peel the skin off the beets. Plastic gloves might be useful here in order not to stain your hands. Chop the beets into large chunks. Place in a medium bowl and toss in the remaining ingredients. Allow beets to marinade in the dressing for a few minutes prior to serving.