Roasted Beets with Blue Cheese and Walnuts
Golden beets meet fall flavors
Ingredients
- 1-1/2 pounds beets about 4 to 5 medium, trimmed and scrubbed (see Notes)
- 2 teaspoons extra virgin olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or to taste
- 3 tablespoons extra virgin olive oil
- 4 tablespoons roughly chopped walnuts toasted (see Notes)
- 4 tablespoons crumbled blue cheese
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 400°F.
- Cut beets into half or into pieces so they are all roughly the same size.
- In a medium bowl, toss beets with 2 teaspoons of olive oil and sprinkle with Kosher salt.
- Place the beets on a large sheet of foil and set the medium bowl aside. Wrap tightly and roast until tender when pierced with a knife, about 50 to 60 minutes depending on size. Cool slightly, then rub off skins with a paper towel (you may want to wear rubber gloves as they will be hot and/or could stain your fingers). Cut into bite-sized wedges or chunks. (You can prepare the roasted beets up to 2 days in advance. Refrigerate them until ready to use. See Notes for warming them.)
- While the beets are roasting, in a small bowl, whisk together the sherry vinegar, Dijon mustard and honey. Slowly whisk in 3 tablespoons of olive oil until emulsified. Season with Kosher salt and freshly ground pepper to taste. (You can prepare the dressing up to 2 days in advance. Refrigerate until ready to use.)
- In the medium bowl you set aside, gently toss the warm beets with the dressing (you may not need all of the dressing) and walnuts. Let sit for about 10 minutes so the flavors mingle.
- Transfer the beets to a serving bowl or platter and scatter the crumbled blue cheese over top. Serve warm or at room temperature.
Notes
- This dish was made using golden beets but any color beets will work well.
- To toast walnuts, place them on a small baking sheet in a toaster oven at 325°F for 2 to 3 minutes. Watch them carefully so they do not burn.
- To rewarm the beets, Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the roasted beets in a single layer and cook for about 5 minutes, tossing them halfway through. The beets are ready when they start to sizzle and brown slightly.
