Roasted-Beet Salad with Blue Cheese

Name: Roasted-Beet Salad with Blue Cheese
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; 0.25 cup extra-virgin olive oil, plus more for drizzling; Coarse salt and freshly ground pepper; 4 garlic cloves, thinly sliced; 3.5 ounces pecans (1 cup), toasted and coarsely chopped; 3 ounces blue cheese, crumbled (¾ cup); 2 teaspoons white-wine vinegar

3.0

(33)

2 Reviews

By

Martha Stewart Editors

Updated on June 12, 2017

Servings:

12

This salad makes use of the entire beet, including the greens.

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
¼ cup extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
4 garlic cloves, thinly sliced
3 ½ ounces pecans (1 cup), toasted and coarsely chopped
3 ounces blue cheese, crumbled (¾ 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.