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
- 1Preheat 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
- 2In 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