Warm Roasted Beet Salad With Spinach and Blue Cheese

VNess's Note:

Courtesy of the Oregonian, a great fall/winter salad to serve with rosemary chicken, fish, or a nice dijon fennel pork loin.

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 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

Directions:

1. 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.
2. 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.
3. 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.
4. Arrange the spinach on four salad plates. Arrange the beets on the spinach and sprinkle with blue cheese and serve immediately.

Reviews

[Chef #1419705]

Fabulous! thanks

[Miheehee]

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....

[Sackville]

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.