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.