Warm Roasted Beet Salad With Spinach and Blue Cheese |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Courtesy of the Oregonian, a great fall/winter salad to serve with rosemary chicken, fish, or a nice dijon fennel pork loin. Ingredients:
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 |
Directions:
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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