Beets With Blue Cheese and Candied Walnuts

Ingredients

• 2  tablespoons apple-cider, balsamic or red-wine vinegar
• 1/3  cup extra-virgin olive oil
• 1/4  cup crumbled blue cheese
• 1/4  cup candied walnuts, roughly chopped
• 1  shallot, minced
•   6 to 8 medium-size beets, tops removed
•   Salt and freshly ground black pepper
•   A few handfuls of torn arugula leaves

Directions

Heat oven to 400°F.

Wrap beets individually in foil, twisting the ends, and place on a baking sheet. Bake 60 to 90 minutes, or until a fork easily pierces the flesh.

In a small bowl, combine the shallot, vinegar and a pinch of salt and pepper. Let stand for at least 5 minutes; whisk in olive oil to make a vinaigrette.

Remove beets from oven and unwrap them. When cool enough to handle, peel off the skin with your fingers or a small knife. Slice into wedges or 1/3-inch-thick rounds and place in a serving bowl.

Add vinaigrette and toss to coat evenly. Top with cheese, walnuts and arugula leaves. (To save time, beets can be roasted the day before, refrigerated, then reheated.)