Beets With Blue Cheese and Candied Walnuts |
|
 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
|
I found this recipe in Fitness Magazine August 2006. I have used it for years and misplaced it. I found it again so I am posting it here so I will always know where to find it and to share with anyone that might want to try it. Ingredients:
6 -8 medium beets, tops removed |
1 shallot, minced |
2 tablespoons apple cider vinegar, balsamic vinegar or 2 tablespoons red wine vinegar |
salt & freshly ground black pepper |
1/2 cup extra virgin olive oil |
1/4 cup blue cheese, crumbled |
1/4 cup candied walnuts, roughly chopped |
1 1/2 cups arugula leaves, torn |
Directions:
1. Heat oven to 400°F Wrap beets individually in foil, twisting the ends, and place on a baking sheet. Bake 60 to 90 minutes, or until a fork easily pierces the flesh.
2. In a small bowl, combine the shallot, vinegar and a pinch of salt and pepper. Let stand for at least 5 minutes; whisk in olive oil to make a vinaigrette.
3. Remove beets from oven and unwrap them. When cool enough to handle, peel off the skin with your fingers or a small knife. Slice into wedges or 1/2-inch-thick rounds and place in a serving bowl. Add vinaigrette and toss to coat evenly.
4. Top with cheese, walnuts and arugula leaves.
5. (To save time, beets can be roasted the day before, refrigerated, then reheated.).
|
|