ROASTED BEETS with CANDIED WALNUTS and BLUE CHEESE

   I normally have beets left at the end of the summer that I store in my refrigerator and use through the fall.  For our annual New Years Day brunch this year I actually roasted beets from my garden that were grown the previous summer.  I've never had beets for that long.  This year will be different.  I've been harvesting and roasting beets almost every other day and my supply is dwindling.  At our house, beets are always combined with blue cheese (my favorite being Maytag Blue) and toasted, candied walnuts.  With or without baby greens, the beets are lightly coated with a vinaigrette of balsamic, my best extra-virgin olive and seasoned with coarse salt and freshly ground pepper.  I like to roast my beets, that have been drizzled with olive oil and sprinkled with kosher salt, wrapped in foil and baked at  375 degrees for approximately 40 minutes.  The time all depends on the size of the beets.  When tender and easily pierced with a sharp knife, they're done.  Plain, toasted walnuts taste just fine, but candied are my favorite.

                                           CANDIED WALNUTS

3 cups walnuts, large pieces
1 egg white, at room temperature and beaten gently
1/2 cup sugar

Preheat the oven to 300 degrees.  Toss the walnuts with the egg white and then the sugar, coating evenly.  Scatter walnuts evenly, in a single layer, on a large baking sheet.  Bake for 30 - 40 minutes, stirring occasionally.  Cool before placing in an airtight container.