Makes 8 servings

2 1/2 pounds medium beets (preferably half red beets and half yellow beets), trimmed and scrubbed

4 tablespoons olive oil, divided

2 cups lightly packed baby spinach leaves, rinsed, dried, tough stems removed

1 cup thinly sliced sweet or yellow onion

1 small fennel bulb, trimmed, cored and very thinly sliced

1 cup coarsely chopped, toasted walnuts, see note

3 to 4 ounces crumbled blue cheese or goat cheese

Walnut Dressing

2 tablespoons white wine vinegar

1/2 teaspoon Dijon mustard

1/4 cup walnut oil

1 tablespoon minced fresh flat-leaf parsley

1 tablespoon prepared pesto or minced fresh basil

1/4 teaspoon sugar

Salt and freshly ground pepper

1. Preheat the oven to 400 degrees.

2. Place the beets in a baking dish just large enough to hold them (if cooking two colors, bake them in separate dishes). Rub the beets with 2 tablespoons of the olive oil. Cover with aluminum foil and roast for about 75 minutes, until beets are tender when pierced with the tip of a knife. Set aside to cool.

3. While the beets are roasting, make the dressing. Whisk together the vinegar and mustard in a small bowl, then whisk in the oil in a slow stream. Whisk in the parsley, pesto and sugar with salt and pepper to taste. Set aside.

4. To assemble the salad. Use your fingers to slip the skin from the beets, then thinly slice them (use a mandoline if you have one). Toss the spinach with remaining 2 tablespoons olive oil and arrange in even beds on individual plates. Scatter the onions over, followed by the fennel. Arrange the beet slices on top, slightly overlapping, then sprinkle the beets with the toasted walnuts and cheese. Drizzle the dressing over and serve.

Note to toast the nuts: Scatter nuts in a baking pan just large enough to hold them in an even layer. Toast in a 350-degree oven until the nuts are lightly browned and aromatic, gently shaking the pan once or twice to ensure even toasting.

From "Memorable Recipes To Share With Family and Friends" by Renée Behnke with Cynthia Nims.