Salad with baked beets and blue cheese

Preheat the oven to 200 degrees. Lay out 4 lines of foil. Put on each 10 light ingredients Ingredients:

• bundles of red beets (about 20), peeled, leaves leave - 6 pieces
• ligaments of yellow beet (about 20), peeled, leaves leave - 6 pieces
• olive oil - 1/4 cup
• clove garlic, thinly sliced ​​- 4 pieces
• pecans, toasted and coarsely chopped - 1 cup
• cheese with mold - 90 Grams
• white wine vinegar - 2 teaspoons

Instructions

Preheat the oven to 200 degrees. Lay out 4 lines of foil. Put on each 10 beets. Pour in the oil. Season with salt and pepper. Turn into foil and bake until the beet is soft, about 1 hour. Allow to cool slightly and unfold. Peel and cut into 4 parts. Heat the remaining 1/4 cup oil in a large frying pan over medium heat. Add the garlic and fry until golden brown, about 2 minutes. Add the beet leaves and fry about 3 minutes. Put on a paper towel and drain. Mix beets with fried leaves, nuts, cheese and vinegar. Season with salt and pepper. Stir and serve the salad warm.

Servings: 6-7