Chopped Roasted Beet and Blue Cheese Salad

Name: Chopped Roasted Beet and Blue Cheese Salad
Prep time: 15 min
Total time: 75 min
Yield: 4 - 6 Servings
Ingredients: 2 pounds trimmed beets; u2153 cup grapeseed oil; 2 tablespoons red wine vinegar; 1 tablespoon fresh lemon juice; 2 medium cloves garlic, minced; 1 teaspoon each Kosher salt and freshly ground black pepper; 6 to 8 ounces firm blue cheese, crumbled; u00bd cup scallions, sliced, white and light green parts only; u00bd cup fresh dill, chopped

By Leslie Blythe Salad, Side dish, Vegetarian Roasting

July 19, 2018

I love beets, especially picked ones. I could eat them for breakfast! This Chopped Roasted Beet and Blue Cheese Salad combines the earthiness of the beets with a tangy vinaigrette, fresh dill (another favorite!) and chopped green onions. I'm sure not everyone will eat this at my dinner table, but certainly will!

Prep: 15 mins
Cook: 1 hr
Yields: 4 - 6 Servings

Ingredients

2 pounds trimmed beets

⅓ cup grapeseed oil

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

2 medium cloves garlic, minced

1 teaspoon each Kosher salt and freshly ground black pepper

6 to 8 ounces firm blue cheese, crumbled

½ cup scallions, sliced, white and light green parts only

½ cup fresh dill, chopped

Directions

1Position a rack in the center of the oven and heat the oven to 350°F. Put the beets and ½ cup water in a 9×13-inch roasting pan. Cover tightly with aluminum foil. Roast until the beets are easily pierced with a fork, about 1 hour. Let cool to room temperature, then peel and cut into ½-inch dice. Refrigerate to cool completely.

2In a large bowl, whisk together the oil, vinegar, lemon juice, garlic, salt, and pepper. Add the beets, blue cheese, scallions, and dill. Toss to combine. Let sit for at least 15 minutes before serving.

Recipe adapted from Fine Cooking, by Nicolaus Balla, Cortney Burns August/September 2015 Issue

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