Roasted-beet Salad With Blue Cheese


Serving 12 people


69 min



Ingredients

  • baby beets 6 bunches baby red beets (about 20), scrubbed well and trimmed, greens reserved and washed well
  • blue cheese 6 bunches baby golden beets (about 20), scrubbed well and trimmed, greens reserved and washed well
  • coarse salt 3 ozs blue cheese, crumbled (3/4 cup)
  • garlic cloves Coarse salt and freshly ground pepper
  • olive oil 4 garlic cloves, thinly sliced
  • pecans 1/4 cup extra-virgin olive oil, plus more for drizzling
  • white-wine vinegar 3 1/2 ozs pecans (1 cup), toasted and coarsely chopped
  • 2 tsps white-wine vinegar
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How to make it

  1. Preheat oven to 400 degrees. Line 4 pieces of foil with parchment.
  2. Place 10 beets in center of each; drizzle with oil. Season with salt and pepper. Fold into packets, crimping edges to seal.
  3. Place on a baking sheet, and roast until beets are tender, about 1 hour. Unfold packets to cool slightly. Peel, and quarter.