Roasted Beet Salad

1 bunch beets, peeled and cut into 1/4″ pieces
Olive oil
Salt and pepper to taste
1/4 cup pecans (or walnuts)
1 tablespoon Dijon mustard
4 tablespoons white wine vinegar
1/2 cup extra-virgin olive oil
4 cups salad greens
1/2 sweet onion, thinly sliced (or scallions or shallot)
1/4 cup crumbled blue cheese (or feta)
Dried cranberries (optional)

Toss beets with 1 tablespoon olive oil, 1 teaspoon salt, and pepper to taste on a baking sheet. Roast at 450 degrees F, stirring once or twice, until tender, 35 minutes.  (The grill version: place beets on tin foil, drizzle with oil and salt and pepper, and wrap up tightly.  Grill until beets can be easily pierced with a fork).  Meanwhile, toast nuts in a dry pan on the grill or stove, tossing frequently.  Finely chop the nuts.  Combine mustard and vinegar in a bowl.  Whisk in olive oil until thickened.  Add salt and pepper.  Toss salad greens in a bowl with a little dressing.  Portion the greens onto 2-4 plates.  Top with beets, onions, cheese, and nuts.  Drizzle with more dressing.  Adapted from Michael Waupoose’s winner in the 2001 Food for Thought Recipe Contest.

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