Monday, April 11, 2011
Mixed greens with Roasted Beets, Blue Cheese and Walnuts
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.