spinach-beet-and-walnut-salad-102514.json

{
    "directions": [
        "Preheat oven to 400\u00b0F. 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 3/4 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 1/4 cup nuts."
    ],
    "ingredients": [
        "1 1/2 pounds medium beets, trimmed",
        "1/2 cup walnut oil or olive oil",
        "1/4 cup Sherry wine vinegar",
        "2 large shallots, minced",
        "2 (6-ounce) packages baby spinach",
        "4 heads Belgian endive, thinly sliced crosswise",
        "1 cup walnuts, toasted, coarsely chopped (about 4 ounces)",
        "6 ounces soft fresh goat cheese (such as Montrachet), crumbled"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Cheese",
        "Leafy Green",
        "Nut",
        "Vegetable",
        "Side",
        "Bake",
        "Thanksgiving",
        "Vegetarian",
        "Walnut",
        "Spinach",
        "Beet",
        "Fall",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Spinach, Beet and Walnut Salad",
    "url": "http://www.epicurious.com/recipes/food/views/spinach-beet-and-walnut-salad-102514"
}