Roasted Beet Salad with Blue Cheese Recipe

Name: Roasted Beet Salad with Blue Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium yellow beets (about 1 pound), stems trimmed off; 3 medium red beets (about 1 pound), stems trimmed off; 2 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper; 4 cups baby leaf spinach; 1/4 pound whole piece blue cheese (frozen); Toasted almonds; 3 cups tangerine juice, or orange juice; 1 tablespoon lemon juice; Pinch salt and pepper; 3/4 cup extra-virgin olive oil

Servings: persons

3 medium yellow beets (about 1 pound), stems trimmed off
3 medium red beets (about 1 pound), stems trimmed off
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
4 cups baby leaf spinach
1/4 pound whole piece blue cheese (frozen)
Toasted almonds
3 cups tangerine juice, or orange juice
1 tablespoon lemon juice
Pinch salt and pepper
3/4 cup extra-virgin olive oil

1
Preheat oven to 350 degrees F.
2
Place the beets in a baking pan, drizzle with the oil, and season with salt.
3
Cover with foil.
4
Bake for about 1 hour, or until tender when pierced with a knife.
5
In a 1-quart non-reactive saucepan, over medium-high heat, reduce the tangerine juice to about 3/4 cup.
6
Add the lemon juice.
7
Remove from the heat and strain with a fine sieve.
8
Return to the saucepan; add lemon juice, salt and pepper.
9
Over medium heat, reduce until the mixture bubbles and has a syrup-like consistency.
10
You should have about 1/4 cup.
11
Remove from the heat and strain again.
12
Let cool to room temperature.
13
Add the olive oil.
14
Set aside.
15
(Can be stored in refrigerator for up to 1 1/2 weeks.)
16
When cool enough to handle, peel the beets, and thinly slice them into rounds.
17
Arrange on a serving platter and drizzle with the dressing.
18
In a large bowl, toss the spinach with the remaining dressing and place spinach on top of beets in the center of the platter.
19
Remove the wedge of blue cheese from the freezer.
20
Using a microplane grater, grate the desired amount over the salad.
21
Garnish with toasted almonds.

671

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 medium yellow beets (about 1 pound), stems trimmed off, 3 medium red beets (about 1 pound), stems trimmed off, 2 tablespoons extra-virgin olive oil, Salt and freshly ground black pepper, and more.

Yes, Roasted Beet Salad with Blue Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Beet Salad with Blue Cheese

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