2 tablespoons Isola Organic Balsamic Vinegar of Modena
1 tablespoon sugar
My Brother's Olive Oil
Freshly ground pepper to taste
Salt to taste
Kalamata Olive Tapenade Dressing:Combine the Isola Signature Kalamata Olive Tapenade with the other ingredients. Whisk together in a non-aluminum bowl and dilute with My Brother's olive oil to taste.
Beets: Put beets on a large sheet of foil. Drizzle with 1 Tbsp. oil; season with salt and pepper. Wrap up beets tightly and roast until a knife pierces through them easily, about 1 hour and 15 minutes. Unwrap beets. When cool enough to handle, peel and cut into wedges.
To make the candied walnuts: In a small sauté pan or skillet over medium high heat toss the walnuts with the sugar for 3 to 4 minutes or until the sugar melts and caramelizes being careful not to burn the walnuts. Transfer the walnuts to a lightly oiled plate and allow to cool. Break apart any large clumps and chop coarsely. Combine the red onions, kalamata olive tapenade dressing, beets and candied walnuts in a large bowl. Add salt and pepper and toss gently. Gently top onto baby spinach and garnish with pitted olives. A memorable salad with a remarkable combination of flavors.