Warm Roasted Beet Salad With Spinach and Blue Cheese

sobota, 8 lutego 2014

Warm Roasted Beet Salad With Spinach and Blue Cheese

Time: 55 mins


  • 2 lbs beets, peeled, trimmed, halved, and cut in 1/2-inch wedges (about 5 or 6)
  • 2 shallots, peeled and quartered
  • 4 tablespoons extra virgin olive oil (divided)
  • 2 teaspoons chopped fresh thyme
  • 3/4 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon fresh ground black pepper, plus more to taste
  • 1 1/2 tablespoons sherry wine vinegar
  • 6 ounces baby spinach
  • 3 ounces blue cheese


  • 1 Preheat oven to 425 degrees. In a large bowl, toss the beets with the shallots, 2 tablespoons of the oil, the thyme, 3/4 teaspoon salt and 1/2 teaspoon black pepper.
  • 2 Transfer to an 11-by-13-inch pan and cook, tossing beets twice, until they are tender and browned in places (but not burnt), 25 to 35 minutes.
  • 3 Let cool for 5 minutes, then transfer to a large serving bowl and toss with the vinegar and the remaining 2 tablespoons olive oil. Sprinkle with salt and pepper to taste.
  • 4 Arrange the spinach on four salad plates. Arrange the beets on the spinach and sprinkle with blue cheese and serve immediately.

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