Roasted Beet Salad

Ingredients

• 2 pounds beets fresh ( 5 medium)
• 0.5 teaspoon pepper black divided freshly ground
• 1 tablespoon sage fresh finely chopped
• 2 tablespoons gorgonzola cheese crumbled
• 0.5 teaspoon lemon rind fresh grated
• 2 teaspoons olive oil divided
• 0.3 teaspoon salt divided
• 2 tablespoons shallots minced (1 large)
• 2 tablespoons walnuts toasted chopped
• 2 teaspoons citrus champagne vinegar 

Equipment

• bowl
• oven
• roasting pan

Directions

1. Preheat oven to 45
2. Trim roots and stems from beets. Peel beets, and cut into 1/2-inch pieces.
3. Combine beets, 1 teaspoon oil, 1/8 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl; toss well.
4. Spread beets in a shallow roasting pan, and bake at 450 for 40 minutes or until tender.
5. Place beets in a medium bowl.
6. Add remaining 1 teaspoon olive oil, remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, and next 3 ingredients; toss well.
7. Sprinkle with walnuts and cheese.
8. Serve at room temperature.