Golden And Long Beet Salad With Roquefort Food

ENDIVE, BEET AND ROQUEFORT SALAD

Endive, Beet and Roquefort Salad image

Categories Salad Vegetarian Quick & Easy Blue Cheese Beet Winter Endive Bon Appétit

Yield Serves 8

Number Of Ingredients 8

Ingredients

5 beets, tops and roots trimmed
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon celery seeds
3/4 cup olive oil
6 Belgian endive heads, cut crosswise into 1-inch pieces
6 ounces Roquefort cheese, crumbled
Chopped fresh chives

Steps:

Preheat over to 350°F. Wrap beets in foil. Bake until tender, about 1 hour. Cool slightly. Peel beets. Halve lengthwise, then slice. Transfer to medium bowl and set aside.
Combine lemon juice, mustard and celery seeds in bowl. Gradually whisk in oil. Season with salt and pepper. Add half of dressing to beets and mix to coat. (Can be prepared 1 day ahead. Cover beets and chill. Cover remaining dressing and let stand at room temperature.)
Place endive in another medium bowl. Add remaining dressing and toss to coat. Mound endive in center of large platter. Surround with beets. Sprinkle Roquefort and chives over and serve.

GOLDEN BEET SALAD

Golden Beet Salad image

Make and share this Golden Beet Salad recipe from Food.com.

Provided by Chef mariajane

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

6 large golden beets, trimmed
6 ounces young green beans, trimmed
coarse salt
2 tablespoons white wine vinegar
2 tablespoons shallots, minced
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
fresh ground pepper
1/4 cup fresh basil, loosely packed, torn. plus small leaves for garnish
2 ounces goat cheese, crumbled

Steps:

Preheat oven to 425°F Wrap beets in parchment, then foil and place on a rimmed baking sheet. Roast until tender about 60 minutes. Let cool completely. Peel and cut beets in 1/2 inch dice. Transfer to large bowl.
Prepare an ice-water bath. Cook green beans in boiling salted water until bright green and crisp tender, about 2 minutes. Transfer to ice-water bath, and drain. Cut beans diagonally into thirds, and add to beats.
Mix vinegar, shallots, and mustard in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Toss with vegetables, and season with salt and pepper. Stir in torn basil and goat cheese. Garnish with basil leaves.
NOTE: The prep time does not include the cooking time of the beets and the beans.

Nutrition Facts : Calories 190.1, Fat 17.9, SaturatedFat 4.8, Cholesterol 11.2, Sodium 104.5, Carbohydrate 4.5, Fiber 1.6, Sugar 1, Protein 4.1

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