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Roasted Beet Salad with Cranberry Vinaigrette and Blue Cheese
Serves 6 to 8 |
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The first time we roasted beets,
it was like discovering an entirely new vegetable. At Blanchards, we now roast
beets every day. Their flavor is so much more intense than when boiled or
steamed, we've been hooked ever since. Please give them a try. You won't be
disappointed. |
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| 8 | - | small beets |
| 1-1/2 tablespoons | - | apple cider vinegar |
| 3 tablespoons | - | mild olive oil |
| 1/2 teaspoon | - | Dijon mustard |
| 1/2 cup | - | whole-berry cranberry sauce (canned is fine) |
| - | salt and fresh ground black pepper | |
| 3 ounces | - | crumbled blue cheese |
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Cut off the beet greens, leaving on 1 inch of stem, and wrap each beet individually in foil. Roast them on a sheet pan until tender (they'll feel soft when squeezed gently), 1 to 1 1/2 hours. Unwrap and cool to room temperature. Peel and cut into 1/4-inch-thick slices. In a small bowl, whisk together the vinegar, oil, mustard, cranberry sauce, and salt and pepper. Toss the beets with enough dressing to coat and mound on a serving platter or individual plates. Sprinkle with blue cheese and serve at room temperature. In the bowl of a food processor, puree the avocados and the chicken broth until very smooth. Add the milk and process until blended. Add 3 tablespoons lime juice, the minced jalapeno pepper and the crushed red pepper, pulsing until blended. Add salt, pepper and more lime juice to taste. |