Roasted Beet Salad with Blue Cheese

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: Done in Advance Dinner Party

Rated: 4 stars out of 5Rate itRead users' reviews (21)

RECIPE
COMMENTS & REVIEWS(21)

Cook Time:
1 hr 20 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 1 hr 20 min
Total:: 1 hr 40 min

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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

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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Comments & Reviews

recipe Roasted Beet Salad with Blue Cheese
Teresa barrington, IL 05-08-2009
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slightly confusing
Rated: 3 stars out of 5

For an "easy" rated recipe this was poorly written. When was I supposed to add the lemon juice, it says to do it in two... different places. Then it says drizzle the dressing on beets but then you are supposed to toss with remaining dressing. How much should I have drizzled? Too much work and just OK flavor. Read more
recipe Roasted Beet Salad with Blue Cheese
Winnie Avon, CT 04-22-2009
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shortcut
Rated: 1 stars out of 5

To avoid having to reduce the juice on the cook top, I put the juice in a sauce pan, brought it to a boil and then put it in... the oven while the beets were roasting. I also used goat cheese, but put it on last. It turns color from the dressing and beets. Great recipe very colorful and loaded with things that are good for you.Read more
recipe Roasted Beet Salad with Blue Cheese
Leslie Phoenix, AZ 01-25-2009
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Excellent salad that tastes great and presents well!
Rated: 5 stars out of 5

This salad not only tastes great, it presents beautifully as well. I brought it over to a friends for a dinner party and... everybody loved it. I'm a beginner cook so it took me a little longer to make but it was well worth it. I made a few changes. I used crumbled goat cheese instead of blue cheese, toasted chopped walnuts instead of almonds, and layered them in rows (alternating colors) on a bed of herbed mixed greens instead of spinach in the middle. (You could cook the beets and make the dressing in advance, then assemble the day of.)Read more
recipe Roasted Beet Salad with Blue Cheese
John Mission Viejo, CA 12-14-2008
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Tasty but it takes too long
Rated: 4 stars out of 5

Everyone in the family loved this recipe, but as others have pointed out, it takes far too long to cook the tangerine jucie... down. Due to ingredients I had on hand, I made a couple of small changes: - I currently have red beets growing in the garden, so I used only red beets. - I used beet greens instead of spinach. - I had some fresh picked mandarin oranges. I juiced these instead of using tangerine juice. If I were to make this again, I'd use a citrus vinegarette, rather than spending well over an hour watching juice cook down.Read more
recipe Roasted Beet Salad with Blue Cheese
Anne Chevy Chase, MD 11-28-2008
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Will never say never to beets again
Rated: 4 stars out of 5

Made a nice Thanksgiving salad, and we thought we'd never eat beets. Added a pear and substituted pecans for the almonds.... Took a very long time, however, for juice to reduce and it was so syrupy by the time it got to 1/4 cup that it never did mix well with the oil after storing it in the refrigerator. Found tangerine juice at Whole Foods as well as golden beets. Will keep tweaking, but loved the flavors. Read more
recipe Roasted Beet Salad with Blue Cheese
Liz redmond, WA 11-11-2008
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Everyone Loves This Salad
Rated: 5 stars out of 5

I made a very elaborate meal for my family, and the one dish they kept raving about and always ask me to bring now was this... salad. I've made many variations with different cheeses, nuts, beet varieties, and juices (in the dressing) - they all turned out fantastic. Beets used to be the one food I would rarely (if ever) eat, but this salad turned them into one of my favorites! For the dressing, I recommend a mix of 1 part honey, 1 part blood orange avacado oil, and 1 part hazelnut oil (you may need to microwave it for a few seconds for the honey to thin out a little).Read more