Beet Salad with Bleu Cheese & Candied Walnuts

Maple Candied Spiced Walnuts

½ teaspoon ground cinnamon
¼ teaspoon ground cumin
⅛ teaspoon ground cayenne
¼ teaspoon kosher salt
Freshly ground black pepper, to taste
1 tablespoon extra-virgin olive oil
1¼ cups walnuts
3 tablespoons pure maple syrup, preferably Grade B

1. Mix together the cinnamon, cumin, cayenne, salt, and a few good grinds of pepper in a small bowl.
2. Heat a medium sauté pan over medium heat for 1 minute or until hot.
3. Add 1 tablespoon oil and the nuts, and cook for approximately 2 minutes, stirring every 20 seconds to cook evenly.
4. Working quickly, add the spice mix to the sauté pan and stir to coat. Cook for 30 seconds, stirring once every five seconds.
5. Add the maple syrup very carefully, as it will bubble up, stirring to coat. Allow to cook 2 minutes more, stirring occasionally. Keep an eye on the nuts, and if they begin to smoke, turn down the heat a little and stir more often.
6. Remove from the heat and transfer the nuts to a sheet pan lined with parchment paper.
7. Working quickly, using two forks, separate the individual nuts, then allow to cool completely. Seriously. They’re going to be hot.

Beet Salad with Homemade Vinaigrette

Yield: 6 to 8 servings

Beets:

Fresh thyme
3 pounds beets
3½ tablespoons extra-virgin olive oil, divided
¼ teaspoon kosher salt, plus more to taste
⅓ cup water
Freshly ground black pepper, to taste
Salad greens (I used spinach)
Bleu cheese, crumbled

Vinaigrette:

1 ½ – 2 tablespoons red wine vinegar
4 tablespoons extra-virgin olive oil
1 medium shallot peeled and diced small (3 tablespoons)
Kosher salt, to taste
Freshly ground black pepper, to taste

1. Adjust an oven rack to the middle position, then preheat the oven to 350ºF.
2. Cut off the greens half an inch above the beets and set aside for another purpose (they’re delicious – and good for you!). Scrub the beets.
3. In a roasting pan large enough to hold the beets in one layer, add the beets, thyme and then drizzle with 1½ Tablespoons of olive oil, the salt and water.
4. Cover tightly with aluminum foil, place on a sheet pan and roast in the oven for approximately 50 minutes to an hour, or until the beets are easily pierced with the tip of a knife. Remove from the oven, remove the foil and allow to cool.
5. When the beets are cool enough to handle, using a not-so-important hand cloth, wipe the beet skins off and discard them.
6. Cut the beets into wedges, place them in a bowl with the salad greens.
7. In a bowl, whisk together the vinaigrette ingredients.
8. Gently toss the beets with the vinaigrette. Add some crumbled bleu cheese, your cooled candied walnuts, and serve!

Enjoy.