Warm Roasted Beet Salad With Spinach and Blue Cheese

"Courtesy of the Oregonian, a great fall/winter salad to serve with rosemary chicken, fish, or a nice dijon fennel pork loin."
 
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photo by Sackville photo by Sackville
photo by Sackville
photo by Sackville photo by Sackville
Ready In:
55mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Preheat oven to 425 degrees. In a large bowl, toss the beets with the shallots, 2 tablespoons of the oil, the thyme, 3/4 teaspoon salt and 1/2 teaspoon black pepper.
  • Transfer to an 11-by-13-inch pan and cook, tossing beets twice, until they are tender and browned in places (but not burnt), 25 to 35 minutes.
  • Let cool for 5 minutes, then transfer to a large serving bowl and toss with the vinegar and the remaining 2 tablespoons olive oil. Sprinkle with salt and pepper to taste.
  • Arrange the spinach on four salad plates. Arrange the beets on the spinach and sprinkle with blue cheese and serve immediately.

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Reviews

  1. revmarigene
    Fabulous! thanks
     
  2. Miheehee
    My absolute favourite salad recipe -- It's part of my regular repetoire now but somehow I've never gotten around to reviewing, sorry! Knocks company's socks off, this recipe does...I've used goat cheese & walnuts instead of the blue on occasion -- not sure which version I prefer....
     
  3. Sackville
    Love, love, love roasted beets and the simple dressing here really compliments their flavours. Some nuts would be a nice touch on top but the salad certainly carries its own as is. My beets took about 35 minutes to cook. I served on top of rocket lettuce instead of spinach.
     
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RECIPE SUBMITTED BY

I'm a bit of health nut, I must admit, but have an incurable sweet-tooth. I spend much of my free time outside, running, yoga-ing, biking, reading, and enjoying music. I love to cook and am always looking for something new, healthy, and gluten free to try.
 
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