Roasted Beet Salad With Blue Cheese

1. 1

   1. Preheat oven to 400 F.

2. 2

   2. Trim the green parts of the beets (if they're still on the beets), and leave about 1 inch of the stems attached.

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   3. Scrub the beets under cold water.

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   4. Wrap each beet with aluminum foil, and put on a baking sheet.

5. 5

   5. Bake the beets about 1 hour or until they are tender when poked with the tip of a sharp knife.

6. 6

   6. Cool the beets completely keeping them in the aluminum foil.

7. 7

   7. Unwrap the cooled beets, and peel them.

8. 8

   8. Cut the beets into 1/2-inch cubes, then place them in plastic bags and seal well. Refrigerate at least 2 hours.

9. 9

   9. Cut the endive crosswise into 1/2-inch-wide pieces.

10. 10

    10. Separate the endive pieces into strips, and throw away any tough, solid center pieces.

11. 11

    11. Whisk the vinegar with the salt in a large bowl. Add pepper.

12. 12

    12. Whisk in the oil gradually.

13. 13

    13. Add the beets, endive, blue cheese and walnuts, and toss well.

14. 14

    14. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.