This is a great salad year round. It is great served with grass fed beef or as a main dish salad for lunch. If you have canned beets yourself, not the pickled kind, they are fabulous prepared this way.
1 bunch beets, they usually are sold in a 3 pack
4 oz bleu cheese, crumbled
2/3 Cup walnut pieces
For the vinaigrette:
1/3 Cup raspberry or red wine vinegar
1/4 Cup olive oil
2 tsp sugar
1 tsp salt
1 tsp fresh ground black pepper
Cut greens from beets and save for another dish. Beet greens are fabulous!!
Rinse beets and place whole on a baking tray. Roast at 375 degrees F for 1 hour. Let cool to a temperature you can touch.
Peel beets and cut into 1/2 inch cubes. You may want to wear gloves as beets stain. If you are using a wooden handled knife or a wooden or bamboo cutting board, they can easily get stained.
Mix up vinaigrette in the bottom of your serving bowl. Add cubed beets. Toss to coat. Sprinkle over cheese crumbs and walnuts. Serve while beets are still warm.
You can also make this salad ahead and serve chilled. It will last in the fridge for about 1 week.