Recipe - Spinach Beet And Walnut Salad

1 One half pound Medium beets; trimmed
One half cup Walnut oil or olive oil
One fourth cup Sherry wine vinegar
2 lg Shallots; minced
2 pack Baby spinach; (6ounce)
4 Heads Belgian endive; thinly
cut or sliced up
; crosswise
1 cup Walnuts; toasted, coarsely
; chopped (about 4
; ounces)
6 ounce Soft fresh goat cheese;
(such as
; Montrachet),
; crumbled

Preheat oven to 400F. Wrap beets in foil and bake until tender when pierced
with knife, about 1 hour 30 minutes. Cool slightly, then peel. Cut each
beet into 8 wedges. Place in medium bowl. Cover.

Whisk oil and vinegar in small bowl. Mix in minced shallots. Pour 3
tablespoons dressing over warm beets; toss. Cool. (Can be prepared 1 day
ahead. Cover beets and remaining dressing separately; refrigerate. Bring
dressing to room temperature before continuing.)

Combine spinach, endive and Three fourths cup nuts in large bowl. Pour remaining
dressing over; toss. Season with salt and pepper. Divide among plates.
Sprinkle cheese over. Top with beets and One fourth cup nuts.

Makes 12