Tuesday, July 05, 2011

Roasted Beet Salad with Blue Cheese

We got a huge haul of beets from the farm this week, so I gave in and decided to make a salad. The spinach I got was not good, however, so it ended up just being roasted beets with cheese and dressing. I made an awesome executive decision and found Moody Blue, a smoked blue cheese. Amazing, right? It worked so well with this. It was so good.

A lot of the reviews for this recipe mentioned how crappy the tangerine reduction is. I say to start with a smaller amount to begin with but thene watch it closely while it's reducing. This is what I did, and I ended up with a perfect dressing. It was all good.

This really was delicious, even without the spinach. Maybe even because of the lack of spinach. I would make this again. We had it with Roasted Broccoli. Delicious!


Roasted Beet Salad with Blue Cheese
Michael Chiarello on Food Network

For the Salad:
3 medium yellow beets -- (about 1 pound) stems trimmed off
3 medium red beets -- (about 1 pound) stems trimmed off
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
4 cups baby leaf spinach
1/4 pound whole piece blue cheese -- (frozen)
Toasted almonds

For the Dressing:
3 cups tangerine juice -- or orange juice
1 tablespoon lemon juice
pinch salt and pepper
3/4 cup extra-virgin olive oil

1. Preheat oven to 350 degrees F.

2. 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.

3. 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 .

4. 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.)

5. 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.

6. Remove the wedge of blue cheese from the freezer. Using a microplane grater , grate the desired amount over the salad. Garnish with toasted almonds.

Servings: 4

1 comment:

unaffected said...

Yum! This reminds me of an amazing dish that I had at the Culinary Vegetable Institute in Ohio... It was similar, but instead of Blue Cheese, they used Feta. YUM! :)