Salad of Roasted Beets and Arugula with Blue Cheese Dressing
- Level: Intermediate
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 266
- Total Fat
- 22
- Saturated Fat
- 7
- Carbohydrates
- 11
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 9
- Cholesterol
- 24
- Sodium
- 453
- Total: 1 hr 30 min
- Prep: 30 min
- Cook: 1 hr
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.