Roasted Beet Salad

The following is a great side or even a hearty main dish depending on your mood. I wish now (as I write) that I would have photographed this dish beside the greens we ate as well-the contrast would have offered a better picture. So that is my disclaimer-but really if you like the ingredients, this is a savory and delicious winter dish. It goes well on its own with some crusty bread and a big mug of red wine.

1 Large Sweet Potato
1 Pound of Red Potatoes
1 Pound of Beets
3/4 Cup of Chopped Walnuts
1/2 Cup Blue Cheese
1/4 Cup Olive Oil
2 Tablespoons Red Wine Vinegar
2 Teaspoons Dijon Mustard
2 Garlic Cloves Minced
2 Tablespoons of Chopped fresh Rosemary
Salt and pepper to taste

1. Begin with chopping the potatoes and beets into bite sized pieces. Place in a roasting pan. Toss in 1 Tablespoon of rosemary and drizzle with olive oil-Salt and pepper to taste. Cover loosely with foil. Bake at 400 degrees F for 35 minutes.
2. Meanwhile... mix red wine vinegar, garlic cloves, mustard, olive oil and rosemary in a dish. Whisk.
3. When the roasted goods emerge, top with dressing, chopped walnuts and blue cheese. Mix and enjoy.