Monday, April 11, 2011

Mixed greens with Roasted Beets, Blue Cheese and Walnuts

Since it's (slowly) becoming Spring, I've been interested in all the seasonal Spring veggies.  The star of this inspiration - beets.  I've been on a beet kick lately.  So, I made a green salad with roasted beets, blue cheese, walnuts, and dried blueberries with a white wine vinegarette.

So simple, yet so delicous.  To roast the beets, I cut off the greens and left the beets whole. Wash them throughly, they are root vegetables! I placed them in about a quarter of an inch to half of an inch of water in a glass baking dish put them in the oven for an hour and a half at 375 degrees.  I felt that the skins should have come off a little bit easier though, so I am going to try a different roasting method next time.  The beets should be fork tender after roasting.  I let them cool, and then peeled the skins off and cut into wedges.

After they cooled completely, I mixed them in with the salad greens and remaining ingredients.  To make the vinegarette, I used about two parts olive oil to 1 part white wine vinegar.  I probably used about 2-3 tablespoons olive oil and 1-2 tablespoons of vinegar, mix well with a little salt and pepper. 

Dress the salad, mix well and delicious. 

PS - I used a spring mix - arugula would also go well.  Dried cranberries would also work instead of the blueberries, but they are more tart.



  1. Fabulous! We had this for dinner last night -- a great salad for a summery evening!

    Extra credit A's for everyone.

  2. Made this....absolutely awesome. And I did the dried cranberries.....


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