Roasted Beet, Blue Cheese Salad

You will notice a distinct, earthy aroma when you are roasting the beets, which is one of my favorite smells in the kitchen. This  Roasted Beet, Blue Cheese Salad is a combination of your favorite lettuce, soft blue cheese, all dressed with a walnut oil vinaigrette, with just a little bit of fall in the air.

Serves: 4-6
Prep Time: 15 minutes
Cook Time: 1 hour or more

Preheat oven to 350° F.

For the beets:
4 beets, any variety, trimmed
2 tsp extra-virgin olive oil
½ teaspoon sea salt
½ teaspoon freshly ground pepper

1. Arrange the beets in a single layer on a sheet pan with parchment paper.  Drizzle with the olive oil, add ½ teaspoon of salt, and the pepper, toss to coat.
2. Roast until the beets are easily pierced with a fork, 1 hour or more, depending on their size. Set aside to cool.
3. When the beets are cool enough to handle, remove and discard the skins with with your fingers or with a knife. Cube or slice the beets.

For the dressing:
1 Tablespoon walnut oil
1 teaspoon sherry vinegar
¼ sea salt

For the salad:
4 cups arugula ( I used my favorite from Lef, called Balance)
2 ounces soft blue cheese such as Gorgonzola, crumbled or
cut into small pieces

1. In a salad bowl, whisk together the walnut oil, sherry vinegar and the ¼ teaspoon of sea salt. Add the lettuce and half of the beets and toss to coat well.
2. Arrange the lettuce mixture on a plate or platter and top with the remaining beets and blue cheese. Serve at once.

Serve: With crusty bread or baguette.

RESOURCE LINKS:

USA Pan ½ Sheet Pan:

WMF Spatula:

J.A. Henckels Paring Knife: