Reviews (2) Add Rating & Review 33 Ratings 5 star values: 3 4 star values: 6 3 star values: 16 2 star values: 4 1 star values: 4 Martha Stewart Member Rating: Unrated 06/10/2012 Delicious salad and excellent way to utilize the entire plant. This is definitely one of our favorites! Martha Stewart Member Rating: Unrated 11/21/2010 Yum. This was perfect for a large dinner party. I found the beets needed a little more time, as did the greens. But it came out great, looked beautiful and tasted even better. I haven't worked with beets much before -- peeling after cooking was definitely the hardest part - and my hands were bright red for a while there...
Back to Roasted-Beet Salad with Blue Cheese All Reviews for Roasted-Beet Salad with Blue Cheese - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Roasted-Beet Salad with Blue Cheese Recipe Summary Servings: 12
Ingredients Ingredient Checklist 6 bunches baby red beets (about 20), scrubbed well and trimmed, greens reserved and washed well 6 bunches baby golden beets (about 20), scrubbed well and trimmed, greens reserved and washed well 1/4 cup extra-virgin olive oil, plus more for drizzling Coarse salt and freshly ground pepper 4 garlic cloves, thinly sliced 3 1/2 ounces pecans (1 cup), toasted and coarsely chopped 3 ounces blue cheese, crumbled (3/4 cup) 2 teaspoons white-wine vinegar
Gallery Roasted-Beet Salad with Blue Cheese
Recipe Summary Servings: 12
Gallery
Roasted-Beet Salad with Blue Cheese
Roasted-Beet Salad with Blue Cheese
Roasted-Beet Salad with Blue Cheese
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- 6 bunches baby red beets (about 20), scrubbed well and trimmed, greens reserved and washed well 6 bunches baby golden beets (about 20), scrubbed well and trimmed, greens reserved and washed well 1/4 cup extra-virgin olive oil, plus more for drizzling Coarse salt and freshly ground pepper 4 garlic cloves, thinly sliced 3 1/2 ounces pecans (1 cup), toasted and coarsely chopped 3 ounces blue cheese, crumbled (3/4 cup) 2 teaspoons white-wine vinegar
Directions
Preheat oven to 400 degrees. Line 4 pieces of foil with parchment. Place 10 beets in center of each; drizzle with oil. Season with salt and pepper. Fold into packets, crimping edges to seal. Place on a baking sheet, and roast until beets are tender, about 1 hour. Unfold packets to cool slightly. Peel, and quarter.
Heat remaining 1/4 cup oil in a large skillet over medium heat. Add garlic, and cook until golden brown, about 2 minutes. Add reserved beet greens, and cook until wilted, about 3 minutes. Transfer to paper-towel-lined plates, and let drain. Combine beets and beet-green mixture with pecans, blue cheese, and vinegar. Season with salt and pepper. Toss to combine. Serve warm.
Reviews (2)
Add Rating & Review 33 Ratings 5 star values: 3 4 star values: 6 3 star values: 16 2 star values: 4 1 star values: 4
Martha Stewart Member Rating: Unrated 06/10/2012 Delicious salad and excellent way to utilize the entire plant. This is definitely one of our favorites! Martha Stewart Member Rating: Unrated 11/21/2010 Yum. This was perfect for a large dinner party. I found the beets needed a little more time, as did the greens. But it came out great, looked beautiful and tasted even better. I haven't worked with beets much before -- peeling after cooking was definitely the hardest part - and my hands were bright red for a while there...
Reviews (2)
Add Rating & Review 33 Ratings 5 star values: 3 4 star values: 6 3 star values: 16 2 star values: 4 1 star values: 4
Add Rating & Review
33 Ratings 5 star values: 3 4 star values: 6 3 star values: 16 2 star values: 4 1 star values: 4
33 Ratings 5 star values: 3 4 star values: 6 3 star values: 16 2 star values: 4 1 star values: 4
33 Ratings 5 star values: 3 4 star values: 6 3 star values: 16 2 star values: 4 1 star values: 4
5 star values: 3 4 star values: 6 3 star values: 16 2 star values: 4 1 star values: 4
Martha Stewart Member Rating: Unrated 06/10/2012 Delicious salad and excellent way to utilize the entire plant. This is definitely one of our favorites! Martha Stewart Member Rating: Unrated 11/21/2010 Yum. This was perfect for a large dinner party. I found the beets needed a little more time, as did the greens. But it came out great, looked beautiful and tasted even better. I haven't worked with beets much before -- peeling after cooking was definitely the hardest part - and my hands were bright red for a while there...Martha Stewart Member
Rating: Unrated 06/10/2012
Delicious salad and excellent way to utilize the entire plant. This is definitely one of our favorites!
Rating: Unrated
Rating: Unrated 11/21/2010
Yum. This was perfect for a large dinner party. I found the beets needed a little more time, as did the greens. But it came out great, looked beautiful and tasted even better. I haven’t worked with beets much before – peeling after cooking was definitely the hardest part - and my hands were bright red for a while there…
All Reviews for Roasted-Beet Salad with Blue Cheese
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted-Beet Salad with Blue Cheese
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
