Roasted Beets Salad


Roasting works wonders with beets, bringing out their sweetness and maintaining their color better than steaming or boiling. Add roasted beets salad recipe on your menu for dinner.

Serves 8


9 medium organic beets

3 heads Belgian endive

1/3 cup balsamic vinegar

1/3 cup walnut oil

4 ounce blue cheese, crumbled

½ cup toasted chopped walnuts

salt and fresh pepper to taste


Preheat the oven to 400 degrees.

If the beets have their greens attached, trim the greens, leaving about 1 inch of the steams attached to the beets. Scrub the beets under cold water.Wrap each beet in aluminum foil and place on a baking sheet. Bake until the beets are tender, about 1 hour. Cool completely. Unwrap the beets and peel them. Cut into ½ inch cubes or slice them.

Cut the endive crosswise . Separate the endive pieces into strips, discarding any tough, solid center pieces. Set the endive aside.

Whisk the vinegar with the salt and pepper in a large bowl.Pour in the oil. Add the beets,endive,blue cheese, walnuts and toss well.

Serve immediately.

Note: The beets can be prepared up to 1 day ahead.


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