Beet & Blue Cheese Salad

12 ingredients
8 steps

Ingredients

  • 3 pounds medium beets
  • 1/4 cup grapeseed oil, plus more for brushing
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon light brown sugar
  • 1 garlic clove, minced
  • 3 scallions, white and light green parts only, thinly sliced
  • 1 tablespoon finely chopped dill
  • 1 tablespoon finely chopped parsley
  • 4 ounces firm cow-milk blue cheese, such as Point Reyes Original Blue, crumbled

Directions

  1. 1
    Preheat the oven to 350.
  2. 2
    In a small baking dish, brush the beets with oil and season with salt and pepper.
  3. 3
    Cover the baking dish tightly with foil and roast the beets for about 1 hour and 15 minutes, until tender when pierced with a knife.
  4. 4
    Let cool, then peel the beets and cut them into 1-inch wedges.
  5. 5
    In a large bowl, whisk the 1/4 cup of grapeseed oil with the lemon juice, vinegar, sugar and garlic; season with salt and pepper.
  6. 6
    Add the beets, toss to coat and let them stand at room temperature for 30 minutes.
  7. 7
    Add the scallions, dill and parsley to the beets and toss well.
  8. 8
    Transfer the beets to plates, top with the crumbled blue cheese and serve.

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Mct Oil Powder

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Opportuniteas

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100% Pure Canola Oil

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Natural grapeseed oil

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Butter grapeseed oil

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Whole beets

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Sliced beets

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Pickled sliced beets

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Grapeseed oil

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