Best Slow Roasted Beet Salad With Blue Cheese Recipes

ROASTED BEET SALAD WITH BLUE CHEESE AND NUTS

Steps:

• Preheat oven to 450 degrees. Individually wrap 4 beets in foil. Place on a baking sheet and roast until tender when pierced with a paring knife, 45 to 60 minutes. Let cool. Rub beets with paper towels to remove skins and cut into small wedges.
• Whisk together olive oil, vinegar, and mustard; season with salt and pepper and stir in parsley. Toss beets with dressing. Serve topped with blue cheese and walnut pieces.

BEET SALAD WITH PECANS AND BLUE CHEESE

Steps:

• Place beets into a large saucepan and pour in enough water to cover beets by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until skins begin to loosen, about 20 minutes.
• Preheat the oven to 300 degrees F (150 degrees C) and lightly grease a baking dish.
• Drain beets, remove skins, and cut into halves or quarters, depending on size. Transfer to the prepared baking dish.
• Roast in the preheated oven until beets are dark in color and almost fork tender, but not too soft, 30 to 40 minutes. Cool beets, dice into 1/2-inch cubes, and place in a bowl.
• Combine olive oil, balsamic vinegar, Dijon mustard, and honey in a lidded jar for the honey-mustard vinaigrette. Close jar and shake to combine. Pour vinaigrette over beets and chill in the refrigerator until flavors have melded, 1 to 2 hours.
• Meanwhile, heat butter in a skillet over low heat. Add onions and cook until caramelized, 15 to 25 minutes. Remove from heat, cool, and chop.
• Arrange 1/4 of the marinated beets in a solid circle on 4 salad dishes. Top with layers of onions and micro greens and sprinkle with blue cheese and pecans. Drizzle remaining beet vinaigrette around each salad, if desired. Serve chilled.

ROASTED BEET SALAD WITH BLUE CHEESE

Steps:

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

BEET AND DANISH BLUE CHEESE SALAD

Steps:

• In a small bowl, combine onion and vinegar. Allow to steep 30 minutes or up to 4 hours.
• Cut beets into French-fry stick shapes, and arrange on a shallow serving dish. Pour onion-vinegar mixture on top, and mix gently. Dot with crumbled blue cheese, and serve.

WARM ROASTED BEET SALAD WITH SPINACH AND BLUE CHEESE

Steps:

• 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.
• 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.
• 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.
• Arrange the spinach on four salad plates. Arrange the beets on the spinach and sprinkle with blue cheese and serve immediately.

ROASTED-BEET SALAD WITH BLUE CHEESE

Steps:

• Preheat oven to 400 degrees. Line 4 pieces of foil with parchment. Place 10 beets in center of each; drizzle with oil. Season with salt and pepper. Fold into packets, crimping edges to seal. Place on a baking sheet, and roast until beets are tender, about 1 hour. Unfold packets to cool slightly. Peel, and quarter.
• Heat remaining 1/4 cup oil in a large skillet over medium heat. Add garlic, and cook until golden brown, about 2 minutes. Add reserved beet greens, and cook until wilted, about 3 minutes. Transfer to paper-towel-lined plates, and let drain. Combine beets and beet-green mixture with pecans, blue cheese, and vinegar. Season with salt and pepper. Toss to combine. Serve warm.