- 2 tablespoons balsamic vinegar
- 1 tablespoon walnut oil
- 3 tablespoons extra-virgin olive oil
- 12 to 16 assorted baby beets, with greens attached
- 3 sprigs fresh thyme
- 6 medium scallions, cleaned, stems trimmed to 2 inches
- Coarse salt and freshly ground pepper
- 2 tablespoons crumbled blue cheese (1 ounce)
- Make vinaigrette: In a small bowl, whisk together balsamic vinegar, walnut oil, and 2 tablespoons olive oil. Set aside.
- Preheat the oven to 400 degrees. Remove leafy greens from tops of beets; trim stems, and discard. Rinse greens thoroughly, and refrigerate. Pare away tough skin at top of beets. With a firm-bristle vegetable brush or the back of a paring knife, scrub beets clean under cold running water. Place beets in a small roasting pan. Add remaining tablespoon olive oil and the thyme. Season with salt and pepper. Add enough water to just cover the bottom, and cover tightly. Place in oven, and cook 20 minutes, remove lid, and continue cooking until beets are tender to the tip of a sharp knife, 10 to 15 minutes.
- Slice scallions in quarters lengthwise. In a large saute pan over medium-low heat, melt butter; add scallions, and saute, 5 to 7 minutes. Raise heat to medium high, and continue cooking until browned, about 5 minutes. Transfer scallions to a bowl, and set aside.
- Remove beet greens from refrigerator. Using the same pan as for the scallions, saute greens over medium-high heat until just wilted, about 2 minutes. Transfer immediately to serving plate. Place scallions over greens. Trim "tails" from beets, and slice larger beets in half. Arrange beets over wilted greens with scallions. Drizzle vinaigrette over beets and greens. Sprinkle with blue cheese. Serve immediately.
Roasting the beets maximizes their sweetness, although steaming retains their flavor and color. Make sure to choose roots of the same size. For an even tastier vinaigrette, toss the vinaigrette into the roasting pan and stir in the juices before drizzling the mixture over the dish.