Salad of Roasted Beets and Arugula with Blue Cheese Dressing

• 3 bunches baby beets, washed, trimmed, and halved
• 1/3 cup extra-virgin olive oil
• 1 handful fresh thyme sprigs
• Kosher salt and freshly ground black pepper
• 5 bunches arugula, washed, dried, and hand-torn
• Celery leaves from 1 bunch celery, about 1/2 cup
• 1 cup walnut halves and pieces, toasted
• 1/2 pound blue cheese, crumbled
• 1 cup sour cream
• 2 tablespoons chopped fresh chives
• 1 lemon, juiced

1. Preheat the oven to 400 degrees F.
2. Lay the beets on a large sheet of aluminum foil, drizzle with the oil, toss the thyme on top, and season with salt and pepper.
3. Fold up the foil tightly to make a sealed pouch and put it on a sheet pan.
4. Bake until the beets are tender when pierced, about 45 minutes to 1 hour.
5. (Drop a knife in the center of 1 beet; if it slides out without resistance, they're done.)
6. Let the beets cool to room temperature and put them in a large mixing bowl.
7. Add the arugula, celery leaves, and walnuts; toss to combine.
8. To make the blue cheese dressing: Put the blue cheese and sour cream in a bowl, mashing with a fork to combine.
9. Add the chives, lemon juice, and a few turns of freshly ground black pepper; mix to incorporate, leaving a few chunks of cheese in the dressing.
10. Thin out the dressing with a tablespoon of water, if you wish, to smooth out the consistency.
11. Pour the blue cheese dressing over the salad and toss gently to coat; season with salt and pepper.
12. Put the salad on a chilled platter and serve.

baby beets, extravirgin olive oil, thyme, kosher salt, bunches arugula, celery, walnut, blue cheese, sour cream, fresh chives, lemon

Taken from www.foodnetwork.com/recipes/tyler-florence/salad-of-roasted-beets-and-arugula-with-blue-cheese-dressing-recipe.html (may not work)