Roasted Beet Salad with Blue Cheese and Nuts

Salads, Vegetable


4 medium beets (1 1/2 pounds total) trimmed and unpeeled

1 tablespoon white vinegar

1/2 teaspoon Dijon mustard

3 tablespoons EVOO

Coarse salt and ground pepper

1/2 cup crumbled bleu cheese

2 tablespoons finely chopped fresh parsley

1/4 cup toasted walnut pieces


Preheat oven to 450 degrees. Individually wrap 4 medium beets (1 1/2 pounds total), trimmed and unpeeled, in foil. Place on a baking sheet and roast until tender when pierced with a paring knife, 45 to 60 minutes. Let cool. Rub beets with paper towels to remove skins and cut into small wedges.

Whisk together 3 tablespoons extra-virgin olive oil, 1 tablespoon white vinegar, and 1/2 teaspoon Dijon mustard; season with coarse salt and ground pepper and stir in 2 tablespoons finely chopped fresh parsley. Toss beets with dressing. Serve topped with 1/2 cup crumbled blue cheese and 1/4 cup toasted walnut pieces.