Roasted Beet Salad
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
-
BEETS
- 4 lbs baby beets, scrubbed & trimmed
- 1⁄3 cup extra virgin olive oil
- 1 teaspoon fresh thyme
- 1⁄2 teaspoon sea salt
- 1⁄8 teaspoon black pepper
-
DRESSING
- 1⁄2 cup blue cheese, crumbled
- 1 cup sour cream
- 1 tablespoon fresh lemon juice
- 1⁄4 cup water
- 1⁄2 teaspoon sea salt
- 1⁄8 teaspoon black pepper
-
SALAD
- 10 cups arugula, washed,droed & torn into bite-sized pieces
- 1 cup chopped celery leaves
- 1 cup walnut pieces
directions
- BEETS: Form 2 sheets of heavy duty aluminum foil into a pouch; add beets, oil& seasonings& seal the pouch.
- Roast in a preheated 400F oven until fork tender, about an hour.
- After the beets cool, slip off the skins& cut into 4 wedges (or more if the beets are larger).
- DRESSING: Whisk all ingredients together in a small bowl.
- SALAD: Toss all ingredients& beets together in a large bowl.
- Stir in 1 cup of salad dressing& serve remainder on the side.
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RECIPE SUBMITTED BY
In the words of Tracy Byrd, "I'm from the country & I like it that way"!!
On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges!
We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006.
I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design!
<img src="http://i48.photobucket.com/albums/f249/Dreamgoddess555/Narrow1-1.jpg">