Golden and Long Beet Salad with Roquefort

1. 1

   Preheat oven to 450F.

2. 2

   Trim beets, leaving about 1 inch of stems attached (reserve greens for another use).

3. 3

   Separately wrap golden and long beets tightly in foil and in a baking pan roast in middle of oven until tender, about 1 hour.

4. 4

   Unwrap beets carefully.

5. 5

   When beets are cool enough to handle, slip off skins and stems.

6. 6

   Beets may be roasted 1 day ahead and chilled, covered.

7. 7

   Separately quarter beets and put into 2 small bowls.

8. 8

   Cut endives crosswise into 1/2-inch-wide slices.

9. 9

   Trim coarse stems from watercress and tear watercress into bite-size pieces.

10. 10

    In a large bowl combine endive and watercress.

11. 11

    In a bowl whisk together oil, vinegar, and salt and pepper to taste.

12. 12

    Crumble Roquefort over salad greens and toss well with about 3 tablespoons dressing and salt and pepper to taste.

13. 13

    Divide remaining dressing between beets and toss well.

14. 14

    Serve salad greens topped with beets.

* Per serving · 4 servings · Values may vary.

No additional tips available.