SPINACH, BEET AND WALNUT SALAD

Spinach, Beet and Walnut Salad image

Provided by Janet Fletcher

Yield Makes 12 servings

Number Of Ingredients 8

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1 1/2 pounds medium beets, trimmed
1/2 cup walnut oil or olive oil
1/4 cup Sherry wine vinegar
2 large shallots, minced
2 (6-ounce) packages baby spinach
4 heads Belgian endive, thinly sliced crosswise
1 cup walnuts, toasted, coarsely chopped (about 4 ounces)
6 ounces soft fresh goat cheese (such as Montrachet), crumbled

Steps:

Preheat oven to 400°F. 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.