I've mentioned it before but I'm going to say it again - I am a BIG fan of beets. I think they are so yummy and they make a beautiful Fall meal. This salad sounds so delicious and it's made with three of my favorite things - beets, bleu cheese and walnuts. YUM!
Ingredients -
Ingredients -
- 2 tablespoons apple-cider, balsamic or red-wine vinegar
- 1/3 cup extra-virgin olive oil
- 1/4 cup crumbled blue cheese
- 1/4 cup candied walnuts, roughly chopped
- 1 shallot, minced
- 6-8 medium-size beets, tops removed
- Salt and freshly ground black pepper
- A few handfuls of torn arugula leaves
1. Heat oven to 400 degrees F.
2. Wrap beets individually in foil, twisting the ends, and place on a baking sheet. Bake 60 to 90 minutes, or until a fork easily pierces the flesh.
3. In a small bowl, combine the shallot, vinegar and a pinch of salt and pepper. Let stand for at least 5 minutes; whisk in olive oil to make a vinaigrette.
4. Remove beets from oven and unwrap them. When cool enough to handle, peel off the skin with your fingers or a small knife. Slice into wedges or 1/3-inch-thick rounds and place in a serving bowl.
5. Add vinaigrette and toss to coat evenly. Top with cheese, walnuts and arugula leaves.
No comments:
Post a Comment