Roasted Beet Salad with Blue Cheese
- 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
- 3 cups tangerine juice, or orange juice
- 1 tablespoon lemon juice
- Pinch salt and pepper
- 3/4 cup extra-virgin olive oil
- Preheat oven to 350 degrees F.
- 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.
- 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.
- 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.)
- 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.
- Remove the wedge of blue cheese from the freezer.
- Using a microplane grater, grate the desired amount over the salad.
- Garnish with toasted almonds.
yellow beets, red beets, extravirgin olive oil, salt, baby leaf spinach, blue cheese, almonds, tangerine juice, lemon juice, salt, extravirgin olive oil
Taken from www.foodnetwork.com/recipes/michael-chiarello/roasted-beet-salad-with-blue-cheese-recipe.html (may not work)