Romaine and Roasted-Beet Salad with Creamy Roquefor

Name: Romaine and Roasted-Beet Salad with Creamy Roquefort Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup mayonnaise; 1 large shallot, minced; 1 tablespoon Sherry wine vinegar; 1 large garlic clove, minced; 2 teaspoons Dijon mustard; 1/3 cup crumbled Roquefort cheese; 3 tablespoons whipping cream; 6 medium beets, tops trimmed; 3 hearts of romaine lettuce, quartered lengthwise, ends left intact; 1 small red onion, thinly sliced; 1 watercress bunch, thick stems trimmed; 3/4 cup walnut halves, toasted

Servings: persons

1/2 cup mayonnaise
1 large shallot, minced
1 tablespoon Sherry wine vinegar
1 large garlic clove, minced
2 teaspoons Dijon mustard
1/3 cup crumbled Roquefort cheese
3 tablespoons whipping cream
6 medium beets, tops trimmed
3 hearts of romaine lettuce, quartered lengthwise, ends left intact
1 small red onion, thinly sliced
1 watercress bunch, thick stems trimmed
3/4 cup walnut halves, toasted

1
Whisk first 5 ingredients in small bowl to blend.
2
Fold in Roquefort cheese and cream.
3
Season dressing to taste with salt and pepper.
4
(Can be prepared 1 day ahead.
5
Cover and refrigerate.)
6
Preheat oven to 400F.
7
Wrap beets tightly in foil.
8
Bake until tender, about 1 hour 15 minutes.
9
Cool beets; peel and cut each into wedges.
10
Arrange 2 lettuce quarters crosswise on each of 6 large plates.
11
Surround lettuce on each plate with beet wedges.
12
Top with some onion slices and watercress sprigs.
13
Drizzle with dressing, sprinkle with walnuts and serve.

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/2 cup mayonnaise, 1 large shallot, minced, 1 tablespoon Sherry wine vinegar, 1 large garlic clove, minced, and more.

Yes, Romaine and Roasted-Beet Salad with Creamy Roquefort Dressing 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.

That's it — enjoy your meal!

Romaine and Roasted-Beet Salad with Creamy Roquefort Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions