Beets With Blue Cheese and Candied Walnuts

Prep: 15 minutes (not including roasting time)View

Ingredients
2 tablespoons apple-cider, balsamic or red-wine vinegar
1/3 cup extra-virgin olive oil [66 G]
1/4 cup crumbled blue cheese [67 G]
1/4 cup candied walnuts, roughly chopped [28 G]
1 shallot, minced
6 to 8 medium-size beets, tops removed
Salt and freshly ground black pepper
A few handfuls of torn arugula leaves

Directions
Heat oven to 400°F.

Wrap beets individually in foil, twisting the ends, and place on a baking sheet. Bake 60 to 90 minutes, or until a fork easily pierces the flesh.

In a small bowl, combine the shallot, vinegar and a pinch of salt and pepper. Let stand for at least 5 minutes; whisk in olive oil to make a vinaigrette.

Remove beets from oven and unwrap them. When cool enough to handle, peel off the skin with your fingers or a small knife. Slice into wedges or 1/3-inch-thick rounds and place in a serving bowl.

Add vinaigrette and toss to coat evenly. Top with cheese, walnuts and arugula leaves. (To save time, beets can be roasted the day before, refrigerated, then reheated.)

Nutrition facts per serving:
Servings Per Recipe 6 servings
Calories208
Total Fat (g)16
Saturated Fat (g)3
Carbohydrate (g)14
Fiber (g)3
Protein (g)4

I love this recipe. I make it year round - it's good cold (in the summer) or a little warm (in the fall/winter). :)
http://www.fitnessmagazine.com/recipe/vegetables