Roasted Beet Salad with Blue Cheese

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Awesome and very easy to make. I used Orange juice and it was fantastic!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Love the flavor of citrus with roasted beets. I used frozen OJ concentrate with a litte balsamic vinegar for the dressing. Very pleasing, and was a big hit! This one's a keeper.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this as part of a simple Christmas Eve meal. I love beets and surprisingly everyone else loved this dish. I used the red and yellow since my farmer's market carries the yellow on a regular bases, a mixture of spring mix and baby spinach along with thinly sliced red onion. I made the dressing but it turned into a mixture which separated into oil and a big orange glob which never came together. I definitely takes a LONG time to reduce the juice, this would have had to be a fantastic dressing to be worth the time. I used our old faithful Good Seasonings Italian dressing, tossed it with the greens and placed it on top of the beets. On top of the greens I put wedges of fresh pears, glazed pecans and the blue cheese. What a great idea to put the blue cheese in the freezer!

This was a great dish and since my husband loved it, I'll be making this again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

loved it