December 22

Baby beets and blue cheese salad

Baby beets and blue cheese salad
Type: Salad
Prep time: 
Cooking time: 
Total time: 
Serves: 4
Beet salad, nice with Christmas dinner.
  • 2 bunches baby beets (about 12 beets)
  • 2 tablespoons olive oil
  • 2 tablespoons wine vinegar
  • 1 teaspoon Dijon mustard
  • salt and freshly ground black pepper
  • ½ cup (50g) walnuts, roughly chopped and toasted
  • 100g blue cheese, crumbled
  1. Preheat oven to 200°C.
  2. Trim the leaves from the beets, leaving a small amount of stem, and scrub clean.
  3. Line a roasting pan with a piece of foil and place the beets in the pan.
  4. Roast for 50 minutes or until just tender.
  5. Remove the beets from the oven, cover with foil, and leave to cool; then peel and place in a bowl.
  6. Whisk together the olive oil, vinegar and mustard, and season with salt and pepper.
  7. Drizzle this dressing over the beets and scatter with the walnuts.
  8. Crumble the cheese into the salad just before serving.


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Posted December 22, 2010 by trotsig in category "Recipes", "Vegetarian

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