ROASTED BEETS AND WALNUT SALAD

8 to 10 medium beets

2 tab. cider vinegar

1½ tea. Dijon mustard

½ tea. sugar.

salt and freshly ground pepper, to taste

¼ cup olive oil

½ cup coarsely chopped walnuts

4 oz. blue cheese, coarsely crumbled

Wash and trim tops leaving 4”. Preheat oven to 350’. Wrap beets individually in aluminum foil. Place them on a baking sheet and roast until tender, about 1 to 1½ hours. Slip skins off when cool enough to handle.

Meanwhile, prepare the dressing. Whisk together the vinegar, mustard, sugar, salt and pepper in a small bowl. Whisking constantly, slowly drizzle in the olive oil and continue whisking until thickened. Set aside.

Cut beets into ½ squares and place in a bowl. Add the dressing. Just before serving, toss the beets with walnuts and transfer to a shallow serving dish. Sprinkle with blue cheese.