Roasted Beet Salad with Blue Cheese
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 675
- Total Fat
- 56
- Saturated Fat
- 12
- Carbohydrates
- 36
- Dietary Fiber
- 6
- Sugar
- 29
- Protein
- 10
- Cholesterol
- 21
- Sodium
- 1216
- Total: 1 hr 40 min
- Prep: 20 min
- Cook: 1 hr 20 min
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.