Serves 8
150 min
Beet & Blue Cheese Salad
Recipe GLPRd3a963f1d34040
A vibrant salad featuring roasted beets paired with tangy blue cheese, finished with a bright lemon-vinegar dressing and fresh herbs. This Eastern European–inspired dish balances earthy sweetness with bold, pungent cheese and herbaceous notes.
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Ingredients
3 pounds medium beets
¼ cup Grapeseed oil for brushing, plus 1/4 cup
Kosher salt
Freshly ground black pepper
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon light brown sugar
1 garlic clove, minced
3 scallions, white and light green parts only, thinly sliced
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh parsley, finely chopped
4 ounces firm cow-milk blue cheese, crumbled
Directions
Preheat your oven to 375°F. Scrub the beets thoroughly under cold running water to remove dirt. Trim the stems and roots, leaving about 1 inch of each attached. Pat dry with paper towels.
Brush the beets lightly all over with grapeseed oil and season generously with kosher salt and freshly ground black pepper. Place them on a baking sheet lined with aluminum foil.
Roast the beets in the preheated oven for 55 to 60 minutes, until a knife pierces the largest beet easily and the skin is slightly wrinkled. Remove from the oven and let cool for 15 minutes.
Once cool enough to handle, rub the warm beets with a clean cloth or paper towel to slip off the skins. The skin should come away easily. Cut the peeled beets into quarters or bite-sized chunks.
In a small bowl, whisk together the 1/4 cup grapeseed oil, fresh lemon juice, red wine vinegar, light brown sugar, minced garlic, kosher salt, and freshly ground black pepper. Taste and adjust seasoning as needed.
In a large bowl, combine the roasted beet pieces with the sliced scallions, fresh dill, and fresh parsley. Pour the vinaigrette over the mixture and toss gently to combine, being careful not to crush the beets.
Allow the salad to sit at room temperature for at least 20 minutes before serving, allowing the flavors to meld. This can also be prepared 2 to 3 hours ahead and refrigerated until serving.
Just before serving, distribute the salad among serving plates or a platter and top with the crumbled blue cheese. Serve chilled or at room temperature.
