Mixed greens with Roasted Beets, Blue Cheese and Walnuts

Since it's (slowly) becoming Spring, I've been interested in all the seasonal Spring veggies.  The star of this inspiration - beets.  I've been on a beet kick lately.  So, I made a green salad with roasted beets, blue cheese, walnuts, and dried blueberries with a white wine vinegarette.

So simple, yet so delicous.  To roast the beets, I cut off the greens and left the beets whole. Wash them throughly, they are root vegetables! I placed them in about a quarter of an inch to half of an inch of water in a glass baking dish put them in the oven for an hour and a half at 375 degrees.  I felt that the skins should have come off a little bit easier though, so I am going to try a different roasting method next time.  The beets should be fork tender after roasting.  I let them cool, and then peeled the skins off and cut into wedges.

After they cooled completely, I mixed them in with the salad greens and remaining ingredients.  To make the vinegarette, I used about two parts olive oil to 1 part white wine vinegar.  I probably used about 2-3 tablespoons olive oil and 1-2 tablespoons of vinegar, mix well with a little salt and pepper. 

Dress the salad, mix well and delicious. 

PS - I used a spring mix - arugula would also go well.  Dried cranberries would also work instead of the blueberries, but they are more tart.

-Danielle