Beets. Now don’t make that face. I challenge those of you who are afraid of them to try them again for the first time. I think you might be surprised! They are sweet and tasty. My husband loves them best from a can over cottage cheese. He is so high maintenance!
I love going to the farmer’s market and picking up the different varieties. Last time I went I picked up some Albina Veraduna, which are white, some Chioggia, which are white with red rings, and some Detroit Dark Red, which are the variety you probably see in your head when you think of beets. They are truly beautiful when laid out together on a plate.
I like to pair them up with smokey, sweet, rich and tangy flavors.
Roasted Beet and Blue Cheese Salad
4 large beets
1/4 c olive oil
1/2 c blue cheese
1/4 c walnuts
3 Tb balsamic vinegar
6 Tb Hazelnut Oil
Preheat oven to 400 F. Cut stems off beets and wash the dirt off of the skin. Do not peel. Place beets in a small roasting pan and pour olive oil over them. Toss beets in oil until they are fully covered. Pour 1/4 c of water in the bottom of the pan and cover tightly with tin foil. Bake for about 1 hour, until tender. Remove beets from oven and let cool. When cooled, remove the skins and slice into rounds. Lay flat on a serving plate.
In a small bowl, whisk oil and vinegar. Drizzle over beets. In a pan, toast walnuts until warm and giving off a nutty scent. Crumble blue cheese and nuts over beets. Enjoy.
NOTE: If you don’t have access to fresh beets, canned will do. Drain the juices and slice them right from the can and plate them. No need to roast.
Also, you may be able to find Hazelnut Oil at your grocery store by the olive oils. Otherwise, it will be available at a gourmet or specialty grocery.