Jim Coleman Recipes

Roasted Root Vegetables, Spinach and Walnut Salad

For this recipe you will need:

Ingredients

• 5 tablespoons olive oil
• About 1 pound of root vegetables
• 1 large onion, cut in half
• 1/2 cup walnut pieces
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 cups spinach, washed
• 1/2 cup crumbled blue cheese, such as Stilton or Gorgonzola

Preheat the oven to 400F. Lightly brush a roasting pan or cookie sheet with 1/2 tablespoon of the olive oil. Place the root vegetables and onion in the pan and roast in the oven for about 30 minutes, or until the beets are tender. Add the walnuts to the roasting pan for the last 5 minutes.

In a mixing bowl, whisk the remaining 4 1/2 tablespoons of olive oil with the balsamic vinegar, garlic, salt and pepper until well blended. Peel the root vegetables and onion, slice and add to the bowl with the toasted walnuts. Add the spinach and toss together. Transfer the salad to serving plates and sprinkle with the blue cheese.