Ingredients
- 3 bunches baby beets, washed, trimmed, and halved
- 1/3 cup extra-virgin olive oil
- 1 handful fresh thyme sprigs
- Kosher salt and freshly ground black pepper
- 5 bunches arugula, washed, dried, and hand-torn
- Celery leaves from 1 bunch celery, about 1/2 cup
- 1 cup walnut halves and pieces, toasted
- 1/2 pound blue cheese, crumbled
- 1 cup sour cream
- 2 tablespoons chopped fresh chives
- 1 lemon, juiced
Directions
Preheat the oven to 400 degrees F.
Lay the beets on a large sheet of aluminum foil, drizzle with the oil, toss the thyme on top, and season with salt and pepper. Fold up the foil tightly to make a sealed pouch and put it on a sheet pan. Bake until the beets are tender when pierced, about 45 minutes to 1 hour. (Drop a knife in the center of 1 beet; if it slides out without resistance, they're done.) Let the beets cool to room temperature and put them in a large mixing bowl. Add the arugula, celery leaves, and walnuts; toss to combine.
To make the blue cheese dressing: Put the blue cheese and sour cream in a bowl, mashing with a fork to combine. Add the chives, lemon juice, and a few turns of freshly ground black pepper; mix to incorporate, leaving a few chunks of cheese in the dressing. Thin out the dressing with a tablespoon of water, if you wish, to smooth out the consistency.
Pour the blue cheese dressing over the salad and toss gently to coat; season with salt and pepper. Put the salad on a chilled platter and serve.
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By snowgirl1972
Massachusetts
on July 19, 2010
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I wasn't sure how many beets to use, but I chopped up 4 medium beets and roasted them 30 minutes on two baking sheets (to not overcrowd with olive oil and thyme on top. Tossed hard after coming out to encourage thyme leaves to fall off stems. Everything else was according to the recipe. It's also VERY good with just olive oil and apple cider vinegar instead of the blue cheese. My friend didn't taste the thyme until she had some in the oil and vinegar version; the blue cheese eclipsed the delicate flavor the thyme imparts. But, either way, it's DELICIOUS! I'll make this again - it's pretty, too, and makes a lovely addition to the table.
Thanks, Tyler, for another home run!
By erin.howard_8285730
College Park, MD
on November 17, 2008
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An excellent recipe for roasting beets. I will do this again and again. However, I wasn't a fan of the dressing using sour cream with the blue cheese. Would prefer leaving the blue cheese in chunks and using a vinagrette dressing instead.
By jenruyle_5799396
Fort Collins, CO
on July 14, 2007
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I made this for a dinner party and everyone loved it, even though most said prior to this recipe they did not like beets. A big hit!
Read all 8 reviews