Romaine And Beet Salad With Quebec Blue Cheese
- Salad
- 4medium beets, about 11/2 lbs (750 g)
- Salt and freshly ground pepper
- 1head romaine lettuce
- 1 cup (250 mL) diced red onion
- 2 tbsp (25 mL) chopped dill
- 6 oz (175 g) Quebec blue cheese, diced or crumbled
- Vinaigrette
- 1 tsp (5 mL) Dijon mustard
- 2 tbsp (25 mL) red wine vinegar
- 1/2 tsp (2 mL) maple syrup
- 1/3 cup (75 mL) olive oil
- Salt and freshly ground pepper
- 2 tbsp (25 mL) chopped dill
- 1. Preheat oven to 400u0b0F (200u0b0C).
- 2. Place a large piece of foil on a baking sheet. Place beets in the centre. Season with salt and pepper. Fold foil around beets to enclose, adding 2 tbsp (25 mL) water to package before sealing. Roast beets for 1 hour to 1 hour 15 minutes or until easily pierced with a fork. Allow to cool. Peel and dice.
- 3. Tear romaine into bite-sized pieces. Place on platter. Add red onion and beets in layers. Sprinkle with dill and blue cheese.
- 4. Combine mustard, vinegar and maple syrup. Whisk in olive oil, salt and pepper and dill. Sprinkle over salad and toss together right before serving.
salad, beets, salt, romaine lettuce, red onion, dill, cheese, vinaigrette, mustard, red wine vinegar, maple syrup, olive oil, salt, dill
Taken from www.epicurious.com/recipes/member/views/romaine-and-beet-salad-with-quebec-blue-cheese-50085594 (may not work)