Roasted Beet Salad Stacks

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• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper
• ¼ cup blue cheese crumbles
• ½ cup walnuts
• ¼ cup sugar
• ½ cup buttermilk
• ¼ cup blue cheese crumbles
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1 teaspoon. red wine vinegar
• 1 teaspoon honey
• 3 tablespoons sour cream

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1. Preheat oven to 350 degrees.Wash beets and arrange them right next to each other on a sheet of foil. Drizzle with olive oil. Sprinkle with salt and pepper. Top with a sheet of foil to cover and crimp edges to make a packet. Roast in preheated oven for 45 minutes. Remove from oven and let cool. When cool, peel beets and slice into thin slices.
2. Heat a medium sauté pan over medium heat. Sprinkle ¼ cup sugar over hot pan and allow to melt. Add walnuts and stir to coat with melted sugar. Remove from heat and transfer candied walnuts to parchment paper to cool.
3. Combine buttermilk, 1/4 cup blue cheese crumbles, 1/8 teaspoon salt,1/8 teaspoon freshly ground pepper, 1 teaspoon red wine vinegar, 1 teaspoon honey and 3 tablespoons sour cream in a jar with a cover. Cover and shake until well mixed.
4. To assemble: Arrange a beet slice on each individual salad plate. Top with blue cheese crumbles and drizzle with dressing. Repeat sequence of beet slice, blue cheese and dressing two more times to create salad stacks. Top with candied walnuts.

Enjoy!