Prep 15 mins
Cook 40 mins
Courtesy of the Oregonian, a great fall/winter salad to serve with rosemary chicken, fish, or a nice dijon fennel pork loin.
- 2 lbs beets, peeled, trimmed, halved, and cut in 1/2-inch wedges (about 5 or 6)
- 2 shallots, peeled and quartered
- 4 tablespoons extra virgin olive oil (divided)
- 2 teaspoons chopped fresh thyme
- 3⁄4 teaspoon kosher salt, plus more to taste
- 1⁄2 teaspoon fresh ground black pepper, plus more to taste
- 1 1⁄2 tablespoons sherry wine vinegar
- 6 ounces Baby Spinach
- 3 ounces blue cheese
- Preheat oven to 425 degrees. In a large bowl, toss the beets with the shallots, 2 tablespoons of the oil, the thyme, 3/4 teaspoon salt and 1/2 teaspoon black pepper.
- Transfer to an 11-by-13-inch pan and cook, tossing beets twice, until they are tender and browned in places (but not burnt), 25 to 35 minutes.
- Let cool for 5 minutes, then transfer to a large serving bowl and toss with the vinegar and the remaining 2 tablespoons olive oil. Sprinkle with salt and pepper to taste.
- Arrange the spinach on four salad plates. Arrange the beets on the spinach and sprinkle with blue cheese and serve immediately.
My absolute favourite salad recipe -- It's part of my regular repetoire now but somehow I've never gotten around to reviewing, sorry! Knocks company's socks off, this recipe does...I've used goat cheese & walnuts instead of the blue on occasion -- not sure which version I prefer....
Love, love, love roasted beets and the simple dressing here really compliments their flavours. Some nuts would be a nice touch on top but the salad certainly carries its own as is. My beets took about 35 minutes to cook. I served on top of rocket lettuce instead of spinach.