Roasted Beet Salad with Blue Cheese

Total Time:
1 hr 40 min
Prep:
20 min
Cook:
1 hr 20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • For the salad:
  • 3 medium yellow beets (about 1 pound), stems trimmed off
  • 3 medium red beets (about 1 pound), stems trimmed off
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 4 cups baby leaf spinach
  • 1/4 pound whole piece blue cheese (frozen)
  • Toasted almonds
  • For the dressing:
  • 3 cups tangerine juice, or orange juice
  • 1 tablespoon lemon juice
  • Pinch salt and pepper
  • 3/4 cup extra-virgin olive oil
Directions
For the dressing:
  • Preheat oven to 350 degrees F.

  • Place the beets in a baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake for about 1 hour, or until tender when pierced with a knife.

While the beets are roasting, make the dressing:
  • In a 1-quart non-reactive saucepan, over medium-high heat, reduce the tangerine juice to about 3/4 cup. Add the lemon juice. Remove from the heat and strain with a fine sieve.

  • Return to the saucepan; add lemon juice, salt and pepper. Over medium heat, reduce until the mixture bubbles and has a syrup-like consistency. You should have about 1/4 cup. Remove from the heat and strain again. Let cool to room temperature. Add the olive oil. Set aside. (Can be stored in refrigerator for up to 1 1/2 weeks.)

  • When cool enough to handle, peel the beets, and thinly slice them into rounds. Arrange on a serving platter and drizzle with the dressing. In a large bowl, toss the spinach with the remaining dressing and place spinach on top of beets in the center of the platter.

  • Remove the wedge of blue cheese from the freezer. Using a microplane grater, grate the desired amount over the salad. Garnish with toasted almonds.


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