roasted rutabaga, beet & bacon salad

Ingredients:

4 small beets, washed, peeled & cubed
1 rutabaga, washed, peeled & cubed
1 tablespoon olive oil
Kosher salt & freshly ground black pepper
4 cups fresh baby spinach leaves, washed
2 tablespoons blue cheese
2 slices cooked bacon, chopped
Basic Vinaigrette 

Instructions:

Preheat oven to 400 degrees F. 

Toss beets and rutabaga with olive oil; season with salt & pepper. Place on a baking sheet and roast at 400 degrees for 1 hour or until tender. Remove from oven and let cool slightly. 

Toss spinach with roasted vegetables, blue cheese, bacon and desired amount of vinaigrette. 

Makes 2 large salads.