Roasted Beet Salad With Raspberry Balsamic Vinaigrette

---

From firehouse food: cooking with san francisco's firefighters.

---

Steps

---

To roast the beets: adjust the oven rack to the center position and preheat the oven to 400f rub the beets with the olive oil and wrap them together in a large piece of aluminum foil.

---

Put the beets in a small roasting pan or baking dish and roast them for 50 minutes to an hour , until they are tender when a knife is inserted in the center.

---

Remove the foil packet from the pan and let the beets cool on the foil before unwrapping.

---

Using your fingers , peel the beets over the foil.

---

The skins should slip off easily.

---

If not , use a paring knife.

---

Cut the beets into 1 / 4-inch matchstick slices and reserve.

---

To make the vinaigrette: put the olive oil , balsamic vinegar , red wine vinegar , onion , jam , mustard , and sugar in the container of a blender or food processor.

---

Process until well blended and emulsified.

---

Season to taste with salt and pepper.

---

To assemble the salad: in a large salad bowl , toss the greens , beets , and walnuts with half of the dressing.

---

Season to taste with .

---

Ingredients

---

beets, olive oil, balsamic vinegar, red wine vinegar, red onions, raspberry jam, dijon mustard, sugar, salt & freshly ground black pepper, mixed baby lettuces and spring greens, walnuts, fresh ground black pepper, gorgonzola