Roasted Beet Salad with Blue Cheese and Nuts

Name: Roasted Beet Salad with Blue Cheese and Nuts
Ingredients: 4 medium beets (1 1/2 pounds total), trimmed and unpeeled; 3 tablespoons extra-virgin olive oil; 1 tablespoon white vinegar; 1/2 teaspoon Dijon mustard; Coarse salt and ground pepper; 2 tablespoons finely chopped fresh parsley; 1/2 cup crumbled blue cheese; 1/4 cup toasted walnut pieces

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Author : Martha Stewart

Roasted Beet Salad with Blue Cheese and Nuts

Ingredients

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4 medium beets (1 1/2 pounds total), trimmed and unpeeled3 tablespoons extra-virgin olive oil1 tablespoon white vinegar1/2 teaspoon Dijon mustardCoarse salt and ground pepper2 tablespoons finely chopped fresh parsley1/2 cup crumbled blue cheese1/4 cup toasted walnut pieces

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Instructions

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Step 1

Preheat oven to 450 degrees. Individually wrap 4 beets in foil. Place on a baking sheet and roast until tender when pierced with a paring knife, 45 to 60 minutes. Let cool. Rub beets with paper towels to remove skins and cut into small wedges.

Step 2

Whisk together olive oil, vinegar, and mustard; season with salt and pepper and stir in parsley. Toss beets with dressing. Serve topped with blue cheese and walnut pieces.