Roasted Beet Salad

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Oxmoor House


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2 pounds fresh beets (about 5 medium)

2 teaspoons olive oil, divided

1/4 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

2 teaspoons white wine vinegar

2 tablespoons minced shallot (1 large)

1 tablespoon finely chopped fresh sage

1/2 teaspoon grated fresh lemon rind

2 tablespoons chopped walnuts, toasted

2 tablespoons crumbled Gorgonzola cheese

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