This roasted beet salad is a stunning combination of earthy, sweet beets, crunchy toasted walnuts, and tangy, creamy blue cheese. Tossed with a bold walnut oil and red wine vinegar dressing, it strikes a perfect balance of flavors and textures. Served warm or chilled, it makes an elegant starter for a dinner party, a colorful side dish for a holiday table, or a satisfying salad on its own. The jewel-toned beets paired with the richness of blue cheese make this a dish that’s as eye-catching as it is delicious.
INGREDIENTS:
2 garlic cloves, peeled and minced
4 tablespoons red wine vinegar
4 tablespoons walnut oil
1/2 teaspoon Dijon mustard
Salt and freshly ground black pepper
12 medium roasted beets, cooled, peeled and cubed*
1/4 cup chopped toasted walnuts
Blue cheese, crumbled into large chunks
METHOD:
Put garlic, red wine vinegar, walnut oil, Dijon mustard, and salt and pepper to taste into a glass jar with a tight-fitting lid. Shake vigorously. Set aside.
Place roasted diced beets, walnuts, and blue cheese chunks in a bowl. Drizzle with salad dressing and toss gently.
*To Roast Beets: Preheat oven to 400°. Trim all but 2 inches of the stalks off the beets. Wash beets; then, while still wet, put them into a baking dish lined with a large piece of foil. Drizzle with olive oil and season to taste with salt. Fold foil over beets to seal completely shut. Roast beets until soft (pierce through foil to check for doneness), about 50 minutes to one hour. Cool, then peel and cube.
