Red Lettuce and Roasted Beet Salad with Walnuts and Blue Cheese
1. Preheat oven to 375°F. Arrange beets in center of sheet of foil. Drizzle with vegetable oil, and enclose in foil. Roast 1 hour, or until beets are tender. Cool, peel, and quarter.
2. Heat 2 Tbs. walnut oil in skillet over medium heat. Add bread, and sauté 4 minutes, or until golden brown. Transfer to plate to cool.
3. Combine remaining 3 Tbs. walnut oil, vinegar and shallots in small bowl. Season with salt and pepper.
4. Toss beets with half of dressing in small bowl. Toss greens with remaining dressing in large shallow bowl. Sprinkle salad with croutons and blue cheese. Mound beets in center of greens, sprinkle with walnuts, and serve.