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RECIPE OF THE WEEK: Beet Salad with Bleu Cheese
We've been doing variations on this classic for years.
Makes four servings.
1 large or 2 medium red beets
2 Tbsp. high quality aged balsamic vinegar
1/3 cup extra virgin olive oil
Salt & pepper to taste
8 cups mesclun salad greens
1/2 cup coarsely chopped toasted hazelnuts
2/3 cup crumbled bleu or gorgonzola cheese
Roast the beet(s) in a preheated 400 degree oven until cooked through to the point a sharp knife slips easily in and out. Remove the beets and allow to cool enough to handle. Remove all peel and cut the beets into small batons.
Add the balsamic vinegar to a small mixing bowl and slowly whisk in the olive oil. Season to taste with salt and pepper.
To assemble, dress the greens with enough vinaigrette to lightly coat. Place a pile of greens on each of four chilled salad plates. Place some beet pieces evenly around the salad. Sprinkle each salad with chopped hazelnuts and crumbled bleu cheese and serve.
Makes four servings.
1 large or 2 medium red beets
2 Tbsp. high quality aged balsamic vinegar
1/3 cup extra virgin olive oil
Salt & pepper to taste
8 cups mesclun salad greens
1/2 cup coarsely chopped toasted hazelnuts
2/3 cup crumbled bleu or gorgonzola cheese
Roast the beet(s) in a preheated 400 degree oven until cooked through to the point a sharp knife slips easily in and out. Remove the beets and allow to cool enough to handle. Remove all peel and cut the beets into small batons.
Add the balsamic vinegar to a small mixing bowl and slowly whisk in the olive oil. Season to taste with salt and pepper.
To assemble, dress the greens with enough vinaigrette to lightly coat. Place a pile of greens on each of four chilled salad plates. Place some beet pieces evenly around the salad. Sprinkle each salad with chopped hazelnuts and crumbled bleu cheese and serve.
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