Lee's Roasted Beet, Fennel and Onion Salad with Wilted Spinach, Feta and Walnuts

Made up this recipe for an open house we had in the summer 2009

Roasted beets -- can be both gold and red or just red -- roast by putting in a covered oven proof dish with 1/4 - 1/2 cup of water. I think 375 - 400 degrees for 1 hour or until beets are easily pricked with fork -- when cool remove skins and slice -- set aside.

Roasted fennel -- slice 1 medium to large fennel horizontally -- toss in a bowl with some olive oil -- place on an oiled cookie sheet --roast for about 15 minutes or so @ 400 degrees toss about 1/2 through --done when pierced by fork - -set aside

Roasted onions -- cut as many as you like (two or three medium, 2 large) lengthwise along onions and section -- toss with some oil salt and pepper -- place on oiled tray -- 400 - 425 degrees toss after 15 minutes and then cook another 15 or so minutes until pierced by fork

Wilted spinach -- wash and set aside large bunch to 1 lb. of spinach in large mixing bowl -- heat about three/four table spoons of olive oil in pan-- do not let smoke but get good and hot -- pour over spinach and toss with a large spoon so oil covers all the spinach -- let sit for a couple of minutes.

Arrange the spinach in the bowl -- arrange beets, fennel and onions on top (or you can gently toss the beets, fennel and onions and then layer gently on top of the spinach.

Crumble about 8 - 12 ounces of feta cheese on top of veggies (amount depending on size of salad).

Then sprinkle 1/2 to 1 cup of walnut pieces over the top of the salad

And there you go -- Lee's roasted beet, fennel and onion salad with wilted spinach, feta and walnuts.