Roasted Beet Salad with Cranberry Vinaigrette and

Lynnda Cloutier

By
@eatygourmet

Roasting beets improves their flavor immensely. You won’t be disappointed if you give this recipe a try.
From Blanchard’s Table


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Serves:

8

Prep:

15 Min

Cook:

1 Hr 30 Min

Method:

Roast

Ingredients

8 small beets
1 1/2 tbsp. apple cider vinegar
3 tbsp. mild olive oil
1/2 tsp. dijon mustard
1/2 cup whole berry cranberry sauce (canned is fine)
3 oz. crumbled blue cheese

Directions Step-By-Step

1
Preheat oven to 400.
Cut off beet greens, leaving on 1 inch of stem and wrap each beet individually in foil. Roast them on a sheet pan til tender. They’ll feel soft when squeezed gently. Should take about 1 to 1 1/2 hours. Unwrap and cool to room temperature. Peel and cut into 1/4 inch thick slices
2
In small bowl, whisk together vinegar, oil, mustard, cranberry sauce and salt and pepper. Toss beets with enough dressing to coat and mound on a serving platter or individual plates.Sprinkle with blue cheese and serve at room temperature.
Serves 6 to 8

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American