Roasted Beets With Cabrales Blue Cheese Endives And Walnuts Food

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ROASTED BEET SALAD WITH BLUE CHEESE AND NUTS



Roasted Beet Salad with Blue Cheese and Nuts image

This side dish pairs well with pan-roasted fish or roasted beef or chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

4 medium beets (1 1/2 pounds total), trimmed and unpeeled
3 tablespoons extra-virgin olive oil
1 tablespoon white vinegar
1/2 teaspoon Dijon mustard
Coarse salt and ground pepper
2 tablespoons finely chopped fresh parsley
1/2 cup crumbled blue cheese
1/4 cup toasted walnut pieces

Steps:

  • Preheat oven to 450 degrees. Individually wrap 4 beets in foil. Place on a baking sheet and roast until tender when pierced with a paring knife, 45 to 60 minutes. Let cool. Rub beets with paper towels to remove skins and cut into small wedges.
  • Whisk together olive oil, vinegar, and mustard; season with salt and pepper and stir in parsley. Toss beets with dressing. Serve topped with blue cheese and walnut pieces.

Nutrition Facts : Calories 269 g, Fat 20 g, Fiber 5 g, Protein 7 g

SLOW ROASTED BEET SALAD WITH BLUE CHEESE



Slow Roasted Beet Salad with Blue Cheese image

Provided by Michael Symon : Food Network

Time 2h20m

Yield 6 servings

Number Of Ingredients 7

1 pound red beets
1 pound yellow beets
4 ounces olive oil
2 tablespoons sea salt
3 bunches watercress
8 ounces Maytag blue cheese
2 oranges juiced and zested

Steps:

  • Brush beets with 1-ounce of olive oil and sprinkle with half of salt. Place in a preheated 275 degree oven and bake for 2 hours or until beets are tender. Remove skin from beets and slice into 1/4-inch thick discs and set aside. Layer beets on plate alternating colors. Top with watercress and crumbled blue cheese. Drizzle with remaining olive oil, zest and orange juice. Sprinkle with remaining sea salt and serve.

ROASTED BEET SALAD WITH BLUE CHEESE



Roasted Beet Salad with Blue Cheese image

Provided by Michael Chiarello : Food Network

Time 1h40m

Yield 4 servings

Number Of Ingredients 11

3 medium yellow beets (about 1 pound), stems trimmed off
3 medium red beets (about 1 pound), stems trimmed off
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
4 cups baby leaf spinach
1/4 pound whole piece blue cheese (frozen)
Toasted almonds
3 cups tangerine juice, or orange juice
1 tablespoon lemon juice
Pinch salt and pepper
3/4 cup extra-virgin olive oil

Steps:

  • Preheat oven to 350 degrees F.
  • Place the beets in a baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake for about 1 hour, or until tender when pierced with a knife.
  • In a 1-quart non-reactive saucepan, over medium-high heat, reduce the tangerine juice to about 3/4 cup. Add the lemon juice. Remove from the heat and strain with a fine sieve.
  • Return to the saucepan; add lemon juice, salt and pepper. Over medium heat, reduce until the mixture bubbles and has a syrup-like consistency. You should have about 1/4 cup. Remove from the heat and strain again. Let cool to room temperature. Add the olive oil. Set aside. (Can be stored in refrigerator for up to 1 1/2 weeks.)
  • When cool enough to handle, peel the beets, and thinly slice them into rounds. Arrange on a serving platter and drizzle with the dressing. In a large bowl, toss the spinach with the remaining dressing and place spinach on top of beets in the center of the platter.
  • Remove the wedge of blue cheese from the freezer. Using a microplane grater, grate the desired amount over the salad. Garnish with toasted almonds.

BEETS WITH BLUE CHEESE AND CANDIED WALNUTS



Beets With Blue Cheese and Candied Walnuts image

I found this recipe in Fitness Magazine August 2006. I have used it for years and misplaced it. I found it again so I am posting it here so I will always know where to find it and to share with anyone that might want to try it.

Provided by Karlouise

Categories     Free Of...

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 8

6 -8 medium beets, tops removed
1 shallot, minced
2 tablespoons apple cider vinegar, balsamic vinegar or 2 tablespoons red wine vinegar
salt & freshly ground black pepper
1/2 cup extra virgin olive oil
1/4 cup blue cheese, crumbled
1/4 cup candied walnuts, roughly chopped
1 1/2 cups arugula leaves, torn

Steps:

  • Heat oven to 400°F Wrap beets individually in foil, twisting the ends, and place on a baking sheet. Bake 60 to 90 minutes, or until a fork easily pierces the flesh.
  • In a small bowl, combine the shallot, vinegar and a pinch of salt and pepper. Let stand for at least 5 minutes; whisk in olive oil to make a vinaigrette.
  • Remove beets from oven and unwrap them. When cool enough to handle, peel off the skin with your fingers or a small knife. Slice into wedges or 1/2-inch-thick rounds and place in a serving bowl. Add vinaigrette and toss to coat evenly.
  • Top with cheese, walnuts and arugula leaves.
  • (To save time, beets can be roasted the day before, refrigerated, then reheated.).

Nutrition Facts : Calories 205.7, Fat 19.7, SaturatedFat 3.5, Cholesterol 4.2, Sodium 119.3, Carbohydrate 5.9, Fiber 1.1, Sugar 4.1, Protein 2.3

ENDIVE, BLUE CHEESE, AND WALNUT SALAD



Endive, Blue Cheese, and Walnut Salad image

The strong flavors and assertive crunch of this salad pair well with heavier main dishes such as roasts and stews. We love it with a standing rib roast.

Provided by profken

Categories     Vegetable

Time 15m

Yield 6-8 Serving, 6-8 serving(s)

Number Of Ingredients 8

4 heads Belgian endive
1 cup walnut pieces
1/2 cup blue cheese, crumbled
2 tablespoons chopped flat leaf parsley
1/4 cup walnut oil (can use other neutral oil such as canola, but the walnut oil gives a great flavor)
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
salt and pepper, to taste

Steps:

  • Cut off the bottoms and very tops of the endive heads. Separate into individual leaves, and julienne the leaves into sticks. Rinse thoroughly.
  • Place the endive into a salad bowl along with the walnuts and parsley. Toss together.
  • Whisk all the vinaigrette ingredients together in a small bowl. Drizzle over the salad and toss together.
  • Scatter the blue cheese on top.
  • Enjoy!

Nutrition Facts : Calories 308.7, Fat 25.8, SaturatedFat 4.3, Cholesterol 8.4, Sodium 262, Carbohydrate 14.6, Fiber 12, Sugar 1.4, Protein 9.8

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