Beet & blue cheese salad
Indulge in the vibrant flavors of Beet & Blue Cheese Salad. A delightful medley of earthy beets complemented by tangy blue cheese. Perfect for a light yet satisfying meal!
Ingredients:
- 1360g medium beets
- 1/4 cup grapeseed oil, plus more for brushing
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 teaspoon light brown sugar
- 1 garlic clove, minced
- 3 scallions, white and light green parts only, thinly sliced
- 1 tablespoon finely chopped dill
- 1 tablespoon finely chopped parsley
- 110g firm cow-milk blue cheese, such as Point Reyes Original Blue, crumbled
Instructions:
- Preheat the oven to 350°. Coat the beets with oil and sprinkle with salt and pepper in a small baking dish. Seal the dish tightly with foil and bake the beets for approximately 1 hour and 15 minutes, until they are easily pierced with a knife. Allow them to cool, then remove the peels and slice them into 1-inch wedges.
- Combine grapeseed oil, lemon juice, vinegar, sugar, and garlic in a large bowl; season with salt and pepper. Mix in the beets, ensuring they are well coated, and let them sit at room temperature for 30 minutes.
- Mix in the scallions, dill, and parsley with the beets thoroughly. Plate the beets, sprinkle with crumbled blue cheese, and serve.
Summary:
- Calories: 1522 kcal
- Fat: 90 g
- Protein: 48 g
- Carbs: 145 g
- Potassium: 4978 mg
- Magnesium: 362 mg