Title: Spinach, Beet And Walnut Salad
Categories: November 19
Yield: 1 servings

1 1/2 lb Medium beets; trimmed
1/2 c Walnut oil or olive oil
1/4 c Sherry wine vinegar
2 lg Shallots; minced
2 pk Baby spinach; (6-ounce)
4 Heads Belgian endive; thinly
-sliced
; crosswise
1 c Walnuts; toasted, coarsely
; chopped (about 4
; ounces)
6 oz Soft fresh goat cheese;
-(such as
; Montrachet),
; crumbled

Preheat oven to 400F. Wrap beets in foil and bake until tender when pierced
with knife, about 1 hour 30 minutes. Cool slightly, then peel. Cut each
beet into 8 wedges. Place in medium bowl. Cover.

Whisk oil and vinegar in small bowl. Mix in minced shallots. Pour 3
tablespoons dressing over warm beets; toss. Cool. (Can be prepared 1 day
ahead. Cover beets and remaining dressing separately; refrigerate. Bring
dressing to room temperature before continuing.)

Combine spinach, endive and 3/4 cup nuts in large bowl. Pour remaining
dressing over; toss. Season with salt and pepper. Divide among plates.
Sprinkle cheese over. Top with beets and 1/4 cup nuts.

Makes 12 servings.

Bon Appetit November 1999

Converted by MC_Buster.

Per serving: 1122 Calories (kcal); 75g Total Fat; (53% calories from fat);
57g Protein; 87g Carbohydrate; 0mg Cholesterol; 455mg Sodium Food
Exchanges: 1 Grain(Starch); 4 Lean Meat; 15 Vegetable; 0 Fruit; 12 Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.