{Roasted Beet Salad}

Beets have a bad wrap. I think they're one of those vegetables a lot of people didn't like

as kids, and they think they still don't like them as adults. But have you tasted a beet lately?

I'm a beet lover. I think I always have been. My grandma Byrne, who we didn't see too often,

put out a small deli tray when she knew we were coming to visit. Beets always had a place on

it. They've been a staple in my diet ever since I've lived on my own; Right outta the can, all

the way through my 20's and into my 30's. But lately, I've gotten particular, and I like my

beets fresh and roasted. They're just amazing, and they're really good for you.

It started when David and I were in Seattle this passed June. We stopped for dinner on our

first night in town at the Bookstore Bar. I ordered a roasted beet salad. It was to die for.

David shared it with me. It was one of those meals where we felt compelled to say how

delicious it is with every bite we took. So, we decided to recreate it at home.

How to prepare a fresh beet:

* Cut off the greens -- save for later, compost or throw away. Be careful not to cut too much

of the beet itself. Leaving the skin on during roasting helps lock in the juices where all the

flavor is. Rinse beets well.

* Wrap them in foil -- either in one large packet or in individual balls. Place them in a dish

and bake at 350 degrees for 60 to 90 minutes; more if needed as beets should be soft

when poked with a fork.

* Open foil to let the heat out.

* When cool enough to handle, swipe your thumb or fingers over the beet to remove the

skin. You'll be amazed at how easily it peels away. Now, they're ready to eat.

The salad:
This is a basic salad with five simple, beautiful, healthful ingredients:

roasted beets, goat cheese, walnuts (candied or raw), dates, and salad greens.

Beets are filled with fiber and goodness. This dish can be a stand alone meal

or act as a starter if made into a smaller portion.

I've made it with the walnuts candied and with them not candied. We like it both ways,

but we lean towards keeping them in their natural state. As a bonus, it's less work. :)

Just chop the beets and dates, chunk smears of the cheese, assemble, and enjoy ...