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Roasted Beet Salad with Roquefort and Walnuts


Roasted Beet Salad with Roquefort and Walnuts
Serves 6
Beets and blue cheese are a classic pair. The sweetness from the beets balances the punchy cheese, while herbs give it a lift and walnuts add a perfect amount of crunch. This is a great side dish, or lovely lunch with some crusty bread.
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Ingredients
  1. 4 medium beets
  2. 5 tablespoons olive oil, divided, plus more for serving
  3. 1 teaspoon kosher salt
  4. Freshly ground black pepper
  5. 2 tablespoons sherry vinegar
  6. 1 tablespoon water
  7. 1 small shallot, minced
  8. 1 heaping tablespoon Dijon mustard
  9. 2 tablespoons fresh herbs (parsley, chives or chervil are great, or a blend)
  10. ¼ cup walnuts, roughly chopped and lightly toasted
  11. 4 ounces crumbled Roquefort cheese
  12. Flaky sea salt to garnish (optional)
Instructions
  1. ►Preheat oven to 400°F with rack in middle.
  2. ►Trim any stems off beets and wash beets well. Place them in a roasting pan and drizzle with 1 tablespoon olive oil and 1 teaspoon kosher salt. Add enough water to pan so it comes up the sides about ½ inch. Cover tightly with foil and transfer to oven. Cook for 45 minutes to 1 hour. Beets are done when soft enough to be poked with a paring knife without resistance. Larger ones will take a little longer. Allow them to cool in pan, covered.
  3. ►Meanwhile, make the vinaigrette. In a mixing bowl whisk together remaining olive oil, sherry vinegar, water, shallot, whole grain mustard, and 1 tablespoon herbs. Season with salt and pepper to taste, adjusting acidity as needed. Transfer to the fridge.
  4. ►When beets have cooled to room temperature, use your hands to peel off skins, with the assistance of a peeler as needed (wear gloves if you don’t want your hands to turn pink). Then slice beets into eighths and transfer to a mixing bowl. Toss with vinaigrette to marinate for at least 30 minutes and up to several hours covered in the fridge.
  5. ►To serve, first taste and adjust seasoning as needed, then transfer beets to a serving dish. Top with crumbled Roquefort, toasted walnuts, remaining herbs, a drizzle of olive oil and a touch
  6. of flaky salt if you like.
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