Roasted Beet Salad with Cranberry Vinaigrette and
From Blanchard’s Table
·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
How to Make Roasted Beet Salad with Cranberry Vinaigrette and
- 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
- 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