Monday, July 18, 2011
Roasted Beet & Walnut Salad
8 to 10 med beets (2 lbs) rinsed, trim stem ends to 1”
2 Tbls. Cider vinegar
1-½ teasp Dijon mustard
½ teasp sugar
Salt & pepper to taste
¼ cup olive oil
½ cup coarsely chopped walnuts
(optional) 4 oz. Blue cheese, crumbled
(optional) Mixed baby greans, Belgian endive, or greens of your choice
Preheat oven 350. Wrap beets individually in aluminum foil. Place on baking sheet and roast until tender, about one hour. Wearing rubber gloves, unwrap beets and slip off skin.
To prepare dressing: whisk together vinegar, mustard, sugar, salt and pepper in a small bowl. Whisking constantly, slowly drizzle in the olive oil and continue whisking until thickened. Set aside.
Cut beets into ½” pieces and place them in bowl. Add dressing and toss well. Just before serving, toss beets and walnuts and transfer to a shallow dish. Sprinkle with blue cheese or a topping of your choice (fresh parsley, more walnuts, candied pecans, olives, etc.)
When my mom made this last Thanksgiving she plated the beets on top of a single leaf of romaine. It was a nice idea, but I don't think the guests quite knew what to do. I'm thinking you could serve it as a finger food on Belgian endive or plated individually on spinach or mixed greens.