Roasted-Beet Salad with Blue Cheese
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Martha Stewart Living, November 2009
- Yield Serves 12
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Ingredients
- 6 bunches baby red beets (about 20), scrubbed well and trimmed, greens reserved and washed well
- 6 bunches baby golden beets (about 20), scrubbed well and trimmed, greens reserved and washed well
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Coarse salt and freshly ground pepper
- 4 garlic cloves, thinly sliced
- 3 1/2 ounces pecans (1 cup), toasted and coarsely chopped
- 3 ounces blue cheese, crumbled (3/4 cup)
- 2 teaspoons white-wine vinegar
Directions
- Preheat oven to 400 degrees. Line 4 pieces of foil with parchment. Place 10 beets in center of each; drizzle with oil. Season with salt and pepper. Fold into packets, crimping edges to seal. Place on a baking sheet, and roast until beets are tender, about 1 hour. Unfold packets to cool slightly. Peel, and quarter.
- Heat remaining 1/4 cup oil in a large skillet over medium heat. Add garlic, and cook until golden brown, about 2 minutes. Add reserved beet greens, and cook until wilted, about 3 minutes. Transfer to paper-towel-lined plates, and let drain. Combine beets and beet-green mixture with pecans, blue cheese, and vinegar. Season with salt and pepper. Toss to combine. Serve warm.
Delicious salad and excellent way to utilize the entire plant. This is definitely one of our favorites!
Yum. This was perfect for a large dinner party. I found the beets needed a little more time, as did the greens. But it came out great, looked beautiful and tasted even better. I haven't worked with beets much before -- peeling after cooking was definitely the hardest part - and my hands were bright red for a while there...