If you’re not a fan of beets, try them roasted and you just may change your mind! For this French salad, if you can, seek out beets in a variety of colors—from orange to ruby-red, as pictured above.
About the cheese: Normally, I’m a hard-liner when it comes to using Comté or Gruyère cheeses–I have simply found no domestic equivalents to these imports (our so-called Swiss cheeses simply don’t cut it)!
But when it comes to the blues, American cheese-makers rock. Maytag Blue is a standby, of course, but keep an eye on the up-and-comer Point Reyes Blue from California. Use either, or better yet, a great blue you’ve found from your own region, and you won’t have to splurge for expensive imports when you want a great cheese to crumble over this salad.
Makes 4 servings
1 1/2 pounds beets (4 to 5 medium)
1 tablespoon olive oil
Salt and pepper to taste
1 clove garlic, minced
Salt and freshly ground black pepper to taste
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
2 tablespoons walnut or olive oil
1 cup arugula, baby greens or small, tender lettuces
1/2 cup thin slices purple onion (optional)
1/2 cup blue cheese, crumbled
Snipped fresh chives (optional)
1. Preheat oven to 375°F. Trim stems and roots from beets; peel beets. Cut beets into 1-inch pieces and place in a 13×9-inch baking pan. Toss with the olive oil; spread in pan. Sprinkle with salt and pepper. Cover the pan with foil and roast for 20 minutes. Remove foil and roast for 10 to 15 minutes more or until beets are tender. Set aside to cool slightly.
2. In a serving bowl, whisk together garlic, salt and pepper, mustard, vinegar, and oil. Add warm beets and, if desired, sliced purple onion; toss to coat. Allow to cool to room temperature (about 20 minutes). Add baby greens; toss again. Sprinkle with blue cheese and, if you like, snipped fresh chives to serve.Share