Beet, Shallot and Black Walnut Salad
4 medium beets
4 shallots, peeled
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
4 tablespoons extra virgin olive oil
Boston Lettuce
A few black walnuts, chopped
2 ounces Maytag Blue Cheese, crumbled
Roast beets and shallots on shallow pan with olive oil, salt and pepper at 350 until tender, 45 minutes. Cool, peel and slice and marinate in red wine vinegar, extra virgin olive. Arrange on Boston lettuce with toasted walnuts blue cheese.