Roasted Beet Salad

Beets are so nutritious, but I always hated them and wished I didn't. I've been really into roasting vegetables lately. It's an easy way to make vegetables taste really good. It's not really quick, but I don't care. So, I was really excited when I saw a section in the October 2011 Food Network Magazine about roasting root vegetables. I used their ideas to come up with a really good salad which is heavy on roasted beets. I also have never liked gorgonzola cheese, but now I like both beets and gorgonzola cheese together in this salad.

8 beets

5 ounces mixed greens

6 - 8 tablespoons crumbled gorgonzola

1/4 cup pistachio kernels

olive oil

red wine vinegar

salt and pepper

Wash the beets. In a large bowl, toss the beets with olive oil and salt and pepper. Wrap each beet in foil and roast for about 45 minutes at 425 degrees. Let the beets cool until you can handle them. Peel the beets and cut into wedges.

Combine the mixed greens, beets, gorgonzola, and pistachios in a large salad bowl. Drizzle with olive oil and add a splash of red wine vinegar. Season to taste with salt and freshly ground pepper. Toss and serve. Makes 4 large servings.