I bought a bunch of beets at the Rockwall Farmer's Market last Saturday... 3 red and 1 yellow.
I love beets!
Knowing that my husband would be out of town for several days, and since he does not like beets, this was my chance to indulge.

This recipe is an adaptation of a recipe from the St. Paul Farmer's Market Cookbook (a produce cookbook) that I found at Half-Price Books.
It's a great book to read in bed and I have quite a number of pages folded with recipes to try.
This one is definitely a keeper!

ROASTED BEET SALAD

Dressing:

3 Tbsp. RASPBERRY BALSAMIC VINEGAR
2 Tbsp. seedless, RASPBERRY JAM
3/4 c. CANOLA OIL
A sprinkling of SALT and PEPPER

Whisk these ingredients together until emulsified.

Salad:

1 c. WALNUT or PECAN HALVES
4 oz. BLUE CHEESE, crumbled
4-8 BEETS, depending on size (I used yellow and red beets)
1 pint fresh RASPBERRIES
1 ONION or RED ONION, thinly sliced
SPRING MIX SALAD GREENS

Preheat oven to 350 degrees. Toast the nuts for 3-4 minutes. You want them to be lightly toasted and then remove to cool.

Increase the oven to 375 degrees.
Place trimmed, scrubbed beets on a pan and roast for 45 minutes to an hour, depending on the size.
They should be slightly tender at this point.

Then reduce oven temperature to 350 degrees, cover the entire contents of pan with foil, and continue to bake for another 20-30 minutes.
Remove from the oven and allow to sit covered for 15 minutes.
Remove the skins, halve and slice the beets into thin slices.

To Assemble:

Reserve a little crumbled cheese, nuts, and raspberries to garnish the top of the salad.

Gently toss greens with fresh raspberries, crumbled blue cheese, walnuts, onion slices and half of the dressing.
At this point, place the salad on plates individually.

Place the reserved beet slices on top of this mixture and garnish with the remaining nuts and raspberries.
Drizzle a little more dressing on the top of the beets and garnish with the remaining blue cheese.
Finish with a little freshly cracked pepper.

Makes 4 servings.