Grill Roasted Beet Salad

Grill Roasted Beet Salad with Blue Cheese and Toasted Walnuts

6 cups of mixed greens, washed and dried well
1/2 cup crumbled bleu cheese
1/3 cup walnuts chunks dry toasted in a pan

(to dry toast nuts, heat a heavy bottomed skillet over medium heat. To the dry pan add 1/3 cup walnut chunks to the DRY pan. Stir constantly for 3-5 minutes until the nuts become a rich golden color and are very fragrant. Remove the nuts from the pan to cool.

4-5 beets scrubbed and stemmed
olive oil
salt and pepper to taste

Coat the beets well with oil and wrap tightly in HEAVY DUTY ALUMINUM FOIL, making sure to seal the package well because you will be turning it several times on the grill. Place the beet package on the grill grate over hot coals, turning every 15 minutes until the beets are yielding when squeezed through the foil.
Remove from the grill and allow to cool for a few minutes.

While beets are cooling assemble the salad place the greens on a platter and top with the bleu cheese crumbles and walnuts.

Peel the cooled beets by slipping the skins off the still warm beets. (I have a cheap pair of rubber gloves that I use strictly for peeling beets to avoid having stained hands) Roughly slice or chunk the beets and place over the assembled salad, sprinkle with salt and pepper to taste and serve with dressing of your choice.
I like a light honey mustard vinagrette

Honey Mustard Vinagrette
1/3 cup Extra Virgin Olive Oil
1/4 cup Apple Cider Vinegar
1 Tablespoon Honey
1 Tablespoon Dijon Mustard
salt and pepper to taste
Place all the ingredients into a small jar and shake well to combine. Drizzle over the salad greens to taste.
This vinaigrette will keep a few weeks in the frig. You need to bring it out about 20 minutes before serving because the olive oil will harden in the cold temps of the frig. It in no way effects the quality of the vinaigrette
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