Beets With Blue Cheese and Candied Walnuts
- Ready In:
- 1hr 45mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 6 -8 medium beets, tops removed
- 1 shallot, minced
- 2 tablespoons apple cider vinegar, balsamic vinegar or 2 tablespoons red wine vinegar
- salt & freshly ground black pepper
- 1⁄2 cup extra virgin olive oil
- 1⁄4 cup blue cheese, crumbled
- 1⁄4 cup candied walnuts, roughly chopped
- 1 1⁄2 cups arugula leaves, torn
directions
- Heat oven to 400°F Wrap beets individually in foil, twisting the ends, and place on a baking sheet. Bake 60 to 90 minutes, or until a fork easily pierces the flesh.
- In a small bowl, combine the shallot, vinegar and a pinch of salt and pepper. Let stand for at least 5 minutes; whisk in olive oil to make a vinaigrette.
- Remove beets from oven and unwrap them. When cool enough to handle, peel off the skin with your fingers or a small knife. Slice into wedges or 1/2-inch-thick rounds and place in a serving bowl. Add vinaigrette and toss to coat evenly.
- Top with cheese, walnuts and arugula leaves.
- (To save time, beets can be roasted the day before, refrigerated, then reheated.).
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